Seared Marinated Breast of Chicken With Tomato and Basil Recipe

Directions:

1. Cut each chicken breast in half.
2. Pound pieces lightly to a thickness of about 1/4 inch.
3. Stir the olive oil, rosemary, sage, and garlic cloves together in a large bowl.
4. Add the chicken pieces and toss to coat well.
5. Season with salt and pepper and toss well again.
6. Cover the bowl and refrigerate the chicken for at least 8 hours, or overnight.
7. Remove the chicken to room temperature about 30 minutes before cooking.
8. Make the sauce. In a medium-size saucepan, heat the olive oil over medium heat.
9. Add the garlic and cook, until it is light brown, about 2 minutes.
10. Remove the pan from the heat and carefully add the tomatoes and their reserved juice.
11. Return to the heat.
12. Stir in the peperoncino, season with salt.
13. Simmer about 5 minutes.
14. Stir in 1/4 cup of the basil.
15. Heat one or two large, nonstick or well-seasoned cast-iron skillets over medium-high heat.
16. Add as many of the chicken pieces as will fit in a single layer.
17. Cook until well browned on the underside, about 2 minutes.
18. Turn the chicken and cook until the second side is browned and no trace of pink remains in the center, 1 to 2 minutes.
19. If necessary, keep the first batch of chicken warm on a baking sheet in an oven turned to the lowest setting, and cook the remaining chicken in batches.
20. Divide the chicken pieces among serving plates, overlapping them in a circular pattern in the center of the plates.
21. Spoon the sauce into the center of each circle, drizzling some of it over the chicken pieces.
22. Sprinkle with the remaining 1/4 cup shredded basil and serve.