Italian Chicken alla Naples
If fresh tomatoes are high-priced and of poor quality, you can economize by using canned whole tomatoes. For double savings, just drain and use the juice as called for in this Italian Chicken alla Naples recipe.
1/2 cup all-purpose flour
6 skinless, boneless chicken breasts (4 ounces each)
1 Tbsp butter or margarine
2 Tbsp olive oil
1 cup chopped tomatoes
1/2 cup tomato juice or red wine
1 clove garlic, minced
2 Tbsp chopped fresh basil or 2 teaspoons dried basil
1/4 cup grated Parmesan cheese
Preheat oven to 350°F. Place flour in a shallow dish. Pound each chicken breast on waxed paper to 1/4-inch thickness. Coat with flour.
Melt butter with olive oil in a large skillet over medium-high heat. Add chicken; cook until lightly browned on both sides, about 5 minutes. Drain on a paper towel-lined plate.
Combine tomatoes, tomato juice, garlic and basil in a medium baking dish. Add chicken to baking dish; spoon tomato mixture over chicken.
Bake chicken for 15 minutes. Sprinkle with Parmesan. Bake until chicken is cooked through, about 10 minutes longer.
Italian Chicken alla Naples tip: Chicken breasts will cook more quickly and evenly if you remove the tenderloin strip before pounding.