• In a medium saucepan, combine tomatoes, butter, salt and 1/8 tsp of the pepper. Cover and simmer 20 minutes, stirring occasionally.

  • Meanwhile, season chicken with seasoned salt and remaining 1/2 tsp black pepper. Combine flour and cornstarch in a bowl; dredge chicken in mixture.

  • In a large nonstick skillet, heat oil over medium-high heat. Add chicken and sauté for 4 minutes per side or until internal temperature reaches 165°.

  • Serve chicken with tomato gravy and, if desired, Dirty Rice.

Nutrition Facts

466 calories; 27 g total fat; 117 mg cholesterol; 587 mg sodium. 14 g carbohydrates; 37 g protein;