Recipe: Sicilian Chicken

Sicilian Chicken
rec.food.recipes/Robin Cowdrey/1996

1 tsp each dried basil and oregano
1/4 tsp each salt and pepper
4 boneless skinless chicken breasts
1 Tbsp olive oil
1 onion, chopped
1 clove garlic, minced
19 oz can stewed tomatoes
1/2 tsp cinnamon
2 tsp red wine vinegar
2 tsp chopped capers or green olives
chopped fresh Italian parsley

Combine basil, oregano, salt and pepper; sprinkle half the mixture over both sides of chicken.

Heat half the oil over medium-high heat; brown chicken on both sides; remove and set aside.

Heat remaining oil over medium heat; cook onion, garlic and remaining basil mixture, stirring, for about 5 minutes or until softened.

Add tomatoes, breaking up with spoon, cinnamon, vinegar and capers; bring to boil.

Return chicken to pan; reduce heat and simmer, covered, for 10 minutes or until chicken is no longer pink inside. Serve with couscous and green vegetable.