Chicken alla Naples

From Easy Everyday Cooking
Prep Time 20 minutes
Cooking Time 25 minutes
Serves 6

If fresh tomatoes are high-priced and of poor quality, you can economize by suing canned whole tomatoes. For double savings, just drain and use the juice as called for in this recipe. Chicken breasts will cook more quickly and evenly if you remove the tenderloin strip before pounding. You can prepare the chicken through step 1 up to 4 hours ahead. Wrap in waxed paper and refrigerate until ready to use. For a spring time flavor, add 9 oz of artichoke hearts, halved.

Ingredients

• 1/2 cup all-purpose flour
• 6 skinless, boneless chicken breasts (4 oz each)
• 1 tbsp butter
• 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 tsp dried basil
• 1/4 cup grated Parmesan cheese 

Directions

1. Preheat oven to 350℉. Place flour in a shallow dish. Pound each chicken breast on waxed paper to 1/4 inch thickness. Coat with flour.
2. 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.
3. Combine tomatoes, tomato juice, garlic and basil in a medium baking dish. Add chicken to baking dish; spoon tomato mixture over chicken.
4. Bake chicken for 15 minutes. Sprinkle with Parmesan. Bake until chicken is cooked through, about 10 minutes longer.
5. Serve with spaghetti