Name: Tomato-Rosemary Chicken
Prep time: 15 min
Cook time: 30 min
Yield: 12
Ingredients: 12 boneless, skinned chicken breast halves (about 4 pounds total); 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup all-purpose flour; 2 tablespoons vegetable oil; 2 tablespoons butter; 5 cloves garlic, chopped; 1/4 pound piece prosciutto, chopped; 1/3 cup dry white wine; 1 tablespoon chopped fresh rosemary OR: 1 teaspoon dried rosemary, crushed; 12 plum tomatoes, diced; 1/2 cup chicken broth

1 of 8 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.

2 of 8 Heat oven to 375 degrees F.

3 of 8 Heat 1 tablespoon oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat.

4 of 8 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.

5 of 8 Bake chicken in 375 degree F oven for 20 minutes or until no longer pink in center.

6 of 8 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.

7 of 8 Add tomatoes and broth. Bring to boiling. Reduce heat; simmer 10 minutes.

8 of 8 Place chicken on serving platter; pour sauce over top. Serve immediately. Makes 12 servings.