Chicken Breasts
with Tomato Basil Glaze

• 4 tomatoes, chopped including seeds
  
• ¼ cup chopped fresh basil
  
• 3 cloves garlic, minced
  
• ½ cup chicken broth, cream or half-and-half
  
• 2 tablespoons balsamic vinaigrette dressing
  
• ½ teaspoon salt
  
• ¼ teaspoon freshly ground black pepper
  
• 4-6 skin-on, bone-in chicken breasts
  
• ½ cup all-purpose flour
  
• ¼ cup olive oil
  
• ¼ cup Parmesan cheese

In a bowl, combine tomatoes, basil, garlic, broth, dressing, salt and pepper. Mix well. Place olive oil in a large skillet over medium-high heat. Lightly season chicken with salt and pepper. Dust both sides with flour and shake off excess. When skillet is hot, add chicken, and cook, turning once for about 3 minutes on each side until browned. Remove chicken from pan and wipe out any excess oil. Return pan to heat and add chicken, skin side up. Spoon tomato mixture around chicken. Bring to a low boil, cover and decrease heat to achieve a simmer. Cook for about 14 minutes or until the internal temperature registers 160 degrees on an instant-read thermometer.

Transfer to warmed dinner plates and sprinkle with cheese. Serve at once.

Yield: 4-6 servings.