1 ts Dried basil
1 ts Dried oregano
1/4 ts salt
1/4 ts pepper
4 Chicken breasts, boneless, skinless
1 tb olive oil
1 onion, chopped
1 garlic clove, minced
19 oz Canned stewed tomatoes
1/2 ts cinnamon
2 ts Red wine vinegar
2 ts Capers, chopped -
or green olives
Fresh parsley, chopped

Serve with - Couscous Steamed spinach Chocolate cake with
strawberries Milk
By removing the skin from the chicken and pairing it with low-fat
couscous, you can enjoy chocolate cake, too, without blowing the bank
as far as fat in concerned.
In this dish, chicken is nestled in a bed of robust Sicilian
ingredients, including capers and tomatoes.
Combine basil, oregano, salt and pepper; sprinkle half of the mixture
over both sides of chicken.
In a large nonstick skillet, heat half of the oil over medium-high
heat; brown chicken on all sides, about 4 minutes. Transfer to plate
and set aside.
in skillet, 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. Reduce heat; simmer, covered, for 10 minutes or until
chicken is no longer pink inside.
Sprinkle with parsley.

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