Seared Italian Marinated Breast of Chicken With Tomato and Basil

In Italian it's Petto di Pollo Marinato e Saltato Con Pomodoro e Basilico! Simple but full of flavor, this dish is a home cook's dream! The chicken can marinate overnight and the sauce can be made early in the day. Serve over pasta for a less formal meal, or at room temperature for an easy summer lunch! Delicious! (Note: cook time does not reflect marinating time of at least 8 hours). From Lidia Bastianich.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• Marinade and Chicken

• 1⁄2 cup olive oil
• 4  garlic cloves, crushed
• 1  tablespoon  minced fresh rosemary
• 1  tablespoon  minced fresh sage
•  salt & freshly ground black pepper (to taste)
• 2  lbs boneless skinless chicken breasts, split and trimmed

• Sauce

• 1⁄4 cup olive oil
• 8  garlic cloves, crushed
• 1  lb  ripe plum tomato, cored, peeled, seeded, and thinly sliced, juices reserved
•  red pepper flakes (to taste)
•  salt & freshly ground black pepper (to taste)
• 1⁄2 cup  shredded fresh basil leaf

Directions

1. To make the marinade, in a small bowl, combine the olive oil, garlic, rosemary, sage, and salt and pepper to taste.
2. Slice the chicken breasts on the diagonal into thirds. Using a large knife or cleaver, lightly pound each piece to flatten slightly. Place in a shallow glass or ceramic dish. Pour the marinade over the chicken, cover, and refrigerate for at least 8 hours, turning occasionally.
3. To make the sauce, in a medium-sized saucepan, heat 3 tablespoons of the olive oil over moderate heat. Add the garlic and saute for about 4 minutes, or until lightly browned. Stir in the tomatoes with their juices, the red pepper flakes, and salt and pepper to taste. Simmer for 5 minutes. Stir in half of the basil leaves. Remove from the heat and cover to keep warm.
4. Heat a large saute pan over medium-high heat until very hot. Drain the chicken, discarding the marinade. Add the chicken to the hot pan, without crowding, and saute for 5 to 10 minutes, or until golden brown on both sides and just cooked through. (Cook the chicken in batches or in 2 pans if necessary.) Transfer to a large, warm serving platter.
5. Drizzle the remaining 1 tablespoon olive oil over the tomato sauce and pour over the chicken. Sprinkle the remaining basil over the top and serve.
6. Note: Cook time does not reflect marinating time of at least 8 hours.