Recipes:
Chicken alla Naples
INGREDIENTS
* ½ cup all-purpose flour
* 6 skinless, boneless chicken breasts (4 ounces each)
* 1 tablespoon butter or margarine
* 2 tablespoons olive oil
* 1 cup chopped tomatoes
* ½ cup tomato juice or red wine
* 1 clove garlic, minced
* 2 tablespoons chopped fresh basil **or** 2 teaspoons dried basil
* ¼ cup grated Parmesan cheese
**SERVES:** 6
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MAKE AHEAD
You can prepare the chicken through **step 1** up to **4 hours ahead**.
Wrap in waxed paper and refrigerate until ready to use.
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VARIATION
For a springtime flavor, add **9 ounces of artichoke hearts, halved,** in step 3.
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DIRECTIONS
**1.** Preheat oven to **350°F**. Place flour in a shallow dish. Pound each chicken breast on waxed paper to **¼-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**.
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Make It Quicker
* Chicken breasts will cook more quickly and evenly if you remove the tenderloin strip before pounding.
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