Name: Tomato-Rosemary Chicken
Ingredients: 12 Boneless skinless chicken breast halves; 1/2 ts Salt; 1/4 ts Pepper; 1/4 c All-purpose flour; 2 tb Vegetable oil; 2 tb Butter; 5 Cloves garlic; chopped; 1/4 lb Piece prosciutto; chopped; 1/3 c Dry white wine; 1 tb Chopped fresh rosemary or 1 tsp dried; 12 Plum tomatoes; diced; 1/2 c Chicken broth

As a wise, skilled pharmacist mixes medicine, our heavenly Father wisely mixes exactly the right measure of bitter things and sweet, to do us good. Too much joy would intoxicate us. Too much misery would drive us to despair. Too much sorrow would crush us. Too much suffering would break our spirits. Too much pleasure would ruin us. Too much defeat would discourage us. Too much success would puff us up. Too much failure would keep us from doing anything. Too much criticism would harden us. Too much praise would exalt us. Our great God knows exactly what we need. His Providence is wisely designed and sovereignly sent for our good!

Don Fortner

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Sent	12	Servings

INGREDIENTS

12		Boneless skinless chicken breast halves
1/2	ts	Salt
1/4	ts	Pepper
1/4	c	All-purpose flour
2	tb	Vegetable oil
2	tb	Butter
5		Cloves garlic; chopped
1/4	lb	Piece prosciutto; chopped
1/3	c	Dry white wine
1	tb	Chopped fresh rosemary or 1 tsp dried
12		Plum tomatoes; diced
1/2	c	Chicken broth

INSTRUCTIONS

Season both sides of chicken breasts with salt and pepper. Place flour on
sheet of waxed paper. Dip chicken in flour to coat both sides; shake off
any excess flour and place chicken on another piece of waxed paper.
Heat oven to 375°. Heat 1 tbsp oil and 1 tbsp butter in a large nonstick
skillet over medium-high heat.
Add 6 chicken breasts to skillet; saute until lightly browned, about 3
minutes per side. Place chicken in 15 1/2 x 10 1/2 x 1-inch baking pan in
single layer. Repeat with remaining oil, butter and chicken.
Bake chicken in 375° oven for 20 minutes or until no longer pink in center.
Meanwhile, add garlic and prosciutto to skillet; cook over medium heat,
stirring constantly, for 3 minutes. Add wine and rosemary; cook, stirring
up any browned bits from bottom of skillet, for 2 minutes.
Add tomatoes and broth. Bring to boiling. Reduce heat; simmer 10 minutes.
Place chicken on serving platter; pour sauce over top. Serve immediately.
Recipe by: Family Circle - 12/16/97
Posted to MC-Recipe Digest by The Taillons <[email protected]> on
Mar 05, 1998

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