Fresh tomatoe and basil Chicken

4 pieces of boneless, skinless Chicken breast
4 ripe tomatoes, chopped
3 large cloves garlic, chopped
1/2 cup chopped green pepper
1/4 cup chopped onion
1 to 2 TBS of fresh parsley, chopped
1 to 2 TBS of fresh basil, chopped
1 tsp sugar
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 TBS lemon juice
splash ( couple ounces) white wine - can be omitted
2 TBS light olive oil
shredded Parmesan cheese to garnish

Using the flat side of a meat mallet, or your rolling pin pound the chicken breast pieces to 1/2 inch thickness. Season the chicken with salt and pepper on both sides. Heat a heavy skillet over medium heat with approx 1 TBS of olive oil. Add the chicken pieces and sear until browned on each side, about 5 mins. Place in warm oven to finish cooking while preparing sauce.

In a second skillet, heat one TBS of olive oil. Simmer the tomatoes, garlic, onion, green pepper, basil, parsley, sugar, salt and pepper over low heat, stirring constantly
until sauce is cooked. Add splash of white wine, cook for a couple minutes then add lemon juice and let simmer, letting some of the liquid cook off and thicken. Cut the cooked chicken into strips or chunks and add to sauce.
Serve in bowls and garnish with some fresh grated parmesan cheese. Makes 4 servings

Note: original recipe called for serving over pasta (linguini)

Number of Servings: 4

Recipe submitted by SparkPeople user NSPLADY.