| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Curtis aike, Flash1 | 1 | servings | |
INGREDIENTS
| 2 | tb | Olive oil; divided |
| 1 | md | Red onion; sliced |
| 1 | Garlic clove; crushed | |
| 1 | ds | Crushed red pepper |
| 1 | tb | Chopped fresh basil |
| 1 | 16 ounce tomatoes; undrained | |
| 1 | Strip orange peel; (3 inch) | |
| 1/2 | ts | Sugar |
| 1 | tb | Wine vinegar |
| 1/4 | ts | Salt |
| 2 | tb | Chopped rosemary; divided |
| 4 | Chicken cutlets | |
| 1 | tb | Butter |
INSTRUCTIONS
In medium saucepan, heat 1 tablespoon olive oil over medium heat. Add red onion, garlic, red pepper and basil. Cook until hot. Add tomatoes ( breaking up or cutting into small chunks), orange peel and sugar. Simmer. While simmering, stir in vinegar, salt and 1 tablespoon rosemary. While sauce cooks, place chicken between 2 sheets of wax paper. Pound to 1/4 thickness. In large skillet, heat remaining tablespoon oil with butter over medium high heat. Add chicken. Cook until brown on both sides. Remove to warm plate. Add sauce to skillet. Heat. Pour over chicken to serve. Sprinkle with remaining rosemary. Approximately 20 minutes. Per serving (excluding unknown items): 450 Calories; 39g Fat (75% calories from fat); 3g Protein; 26g Carbohydrate; 31mg Cholesterol; 666mg Sodium By Patty <designwest@ameritech.net> on Nov 9, 1998. Recipe by: FOOD IN A FLASH SHOW#FF2077 Converted by MM_Buster v2.0l.
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