3 medium tomatoes, seeded, chopped

2 tablespoons chopped fresh Italian parsley

1 1/2 tablespoons olive oil

1 large garlic clove, minced

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon crushed red pepper

2 boneless skinless chicken breast halves

1) In a medium bowl, stir together tomatoes,parsley, 1 tablespoon of the oil, garlic, salt, black pepper and crushed red pepper.

2) Heat remaining 1/2 tablespoon oil in medium skillet over medium-high heat until hot.  Add chicken; cook 6 minutes or until browned and no longer pink in center, turning once.  Place on plate; cover loosely with foil.

3) Add tomato mixture to same skillet; cook and stir 2 minutes. Spoon sauce over chicken.

Serve with light red wine, maybe a Chianti...

(Because tomatoes are the centerpiece of the dish and cook for just 2 minutes, make sure to use ripe, juicy ones. The sauce gets a bit of heat from the red pepper.)