Instructions: In a med bowl, stir together oil, vinegar, garlic, lemon zest and pepper. Add chicken, tossing to coat, and let stand for 10 min.

Lightly coat a nonstick 12" skillet or saute pan with cooking spray. Heat skillet over med-high heat until drops of water sizzle when sprinkled n the surface. Immediately add chicken pieces and seasoning mixture. Adjust heat so chicken sears and cooks rapidly but does not burn. Cook, turning frequently, until well-browned on all sides. (Make sure that you cook the chicken to almost done ... you could alternately cover the chicken when cooking.)

Add broth (or wine) and rosemary to skillet. Lower heat so mixture simmers gently. Cook 10 minutes, if necessary add 2 or 3 Tbsp water to prevent skillet from boiling dry. Add tomatoes and continue gently simmering until chicken is just cooked through, 6 - 8 min longer. If skillet is nearly dry, stir in several Tbsps of water to produce a little sauce. Add salt, if desired. Serve with sauce and bits of tomato spooned over chicken breast halves.

Good served with risotto and a simple vegetable side-dish or salad.

This has very nice flavor.

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