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Chicken With Tomatoes and Peppers

6 servings

• 6 boneless, skinless chicken breast halves
• 2 tablespoons olive oil (or more)
• Salt and pepper, to taste
• 1 large red onion, diced
• 2 ounces diced ham (Serrano ham or prosciutto are ideal)
• 2 cloves garlic, minced
• 4 medium roasted red bell peppers or 4 canned pimientos, cut in thin strips
• 1 cup diced tomato (fresh or canned)

Trim chicken breasts of fat and lightly pound with a kitchen mallet.

The breasts should be 3/8 to 1/2 inch thick. Pour oil into a sauté pan and heat over medium-high heat. Place breasts in pan and sauté until lightly browned. Sprinkle chicken with salt and pepper. Add onion and continue cooking for 5 minutes. Add the ham and garlic and sauté for 2 minutes. Add the peppers and tomatoes, reduce heat, cover pan and cook for 10 minutes.

Serve with rice, couscous or pasta.

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