Ingredients

The following ingredients have 4 Servings
  • 3 beefsteak or plum tomatoes, cut into quarters
  • 2 cloves garlic, peeled
  • 1/2 sweet onion, peeled and cut into chunks
  • 1 tablespoon olive oil
  • Pinch each of salt and pepper
  • 4 boneless chicken breast halves, pounded to 1/2 inch thick
  • 1 egg
  • 1/2 cup flour
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • Chopped fresh parsley for garnish

Instruction

  • Preheat oven to 400 and line a rimmed baking sheet with foil.
  • Mix the tomatoes, garlic and onion with 1 tablespoon olive oil and a pinch each of salt and pepper.  Spread out on the baking sheet and roast for 40 minutes.  Let cool while you are cooking the chicken.
  • Dip the chicken first in the flour, then the egg, then the flour again.
  • Heat 2 tablespoons each of butter and olive oil in a heavy deep skillet over medium high heat.  Cook the chicken until golden brown and cooked through, about 4 minutes per side.  Remove to a plate and keep warm.
  • Put the roasted veggies in a blender or food processor and puree.  Add 1/4 cup olive oil and puree again. Add vinegar and puree one more time.
  • Put the chicken breasts on a platter or individual plates, drizzle generously with sauce, garnish with parsley and serve.