Tomato-Rosemary Chicken

Ingredients

• 12 Boneless, skinless chicken breast halves (4 pounds total)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup all-purpose flour
• 2 tbsp vegetable oil (or olive oil)
• 2 tbsp butter (or margarine)
• 5 cloves garlic, chopped
• 1/4 pound proscuitto, chopped
• 1/3 cup dry white wine
• 1 tbsp chopped fresh rosemary or 1 tsp dried, crumbled
• 12 plum tomatoes, diced
• 1/2 cup chicken broth

Directions

1. Season both sides of chicken breast halves with salt and pepper. Place flour on a sheet of waxed paper. Turn chicken in flour to coat both sides; shake off any excess and place chicken on another piece of waxed paper.
2. Heat oven to 375F.
3. Heat 1 tbsp oil and 1 tbsp butter in a large non-stick skillet over medium-high heat. Add 6 chicken breast halves and saute until lightly browned, about 3 minutes per side. Place chicken in a 15x10x1-ich jelly-roll pan in a single layer, filling half of pan. Repeat with remaining oil, butter, and chicken.
4. Bake chicken in heated 375F oven for 20 minutes or until internal temperature registers 170F on an instant-read thermometer.
5. Meanwhile, add garlic and proscuitto to skillet; cook over medium heat, stirring constantly, 3 minutes. Add wine and rosemary; cook 2 minutes, stirring up any browned bits from bottom of skillet.
6. Add tomatoes and broth. Bring to boiling. Reduce heat; simmer 10 minutes.
7. Place chicken on a serving platter; pour sauce over top. Serve immediately.

Recipe Yield: Servings: 12

Source: Family Circle: All-time Favorite Recipes
Book Title: Family Circle: All-time Favorite Recipes