Chicken with Garlic & Herb Roasted Tomato Sauce

This recipe comes to us from the Florida Fresh Tomato Committee. Follow this link to learn more about fresh tomatoes and more great recipes!

1 lb fresh tomatoes 1/4 C all-purpose flour 1 tsp. salt 1/4 tsp. ground black pepper 4 boneless skinless chicken breast halves (about 1-1/4 pounds) 2 T olive oil 3 tsp. minced garlic 1/2 tsp. dried tarragon, crushed 2 oz. Swiss cheese slices, cut in 1/4" strips (about 1/2 cup)

Serves 4 Use tomatoes held at room temperature until fully ripe. Core and chop tomatoes (makes about 3 cups), set aside. On a plate, combine flour, salt and pepper. Coat chicken breasts with seasoned flour, shaking off excess. In a large nonstick skillet over medium heat, heat oil until hot. Add chicken. Cook over medium heat until chicken is no longer pink in the center, about 4 minutes on each side. Remove chicken and keep warm. In the same skillet combine tomatoes, garlic and tarragon; cook and stir over low heat until some of the liquid evaporates and a sauce is formed, about 10 minutes. Return chicken to skillet; top with cheese; cover and heat until cheese melts slightly, about 2 minutes. If desired, serve with couscous. Per portion: 330 calories 39 g protein 13 g fat 14 g carbohydrate 723 mg sodium