Instructions: Remove all visible fat from chicken breast halves, rinse, pat dry and sprinkle with pepper. Cut chicken in one inch cubes. Heat 1 1/2 tsp. oil in a large, heavy non-stick skillet; when hot and rippling, add chicken and saute until no longer pink, about 4-5 minutes. Remove from pan and set aside.

Add remaining 1 1/2 tsp. oil to skillet. Stir in onion, garlic and diced red pepper. Saute until onion is softened, but not browned, about 2 minutes. Drain juice from tomatoes and add to pan. Chop tomatoes and add to pan. Stir in fresh chopped rosemary and simmer for 2 minutes. Return chicken to pan nd heat through. Serve immediately over hot cooked rice.

Serves 2.

NOTES : This is delicious served with white or brown rice or even steamed new potatoes, couscous or linguine.

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