Cilantro Chicken

1 small onion, cut in large chunks 4 cloves garlic, minced 4 tablespoons olive oil, divided 1 can (28 oz.) whole tomatoes 1 can (4 oz.) whole green chiles, cut into 1" strips 1/4 C coarsely chopped fresh cilantro 6 boneless, skinless chicken breasts 1 C flour 2 teaspoons salt 2 teaspoons pepper

Serves 6 Sauté onions and garlic in 1 tablespoon olive oil until softened, about 4-5 minutes. Add tomatoes, green chilies and cilantro. Bring to a boil then lower heat and simmer for about 1 hour. Preheat oven to 350° F. Mix together flour, salt and pepper and place in a pastic food bag. Shake chicken breasts with the flour mixture to lightly coat. Saute chicken in remaining olive oil until golden brown on both sides, about 5-6 minutes per side. Transfer chicken to a baking dish, cover with sauce and bake for about 45 minutes. Serve over rice.