Chicken Casablanca

 

1/4 Cup bread crumbs
Two 6 oz. chicken fillets (flattened)
1/4 Cup red wine
1/2 Cup crushed tomatoes
1/4 Cup sliced sundried tomatoes
2 Tblsp. olive oil
Salt, pepper, garlic & cinnamon

Heat olive oil in saute pan. Dredge the chicken fillets in bread crumbs.
Place in the saute pan and brown on both sides. Deglaze the pan with red
wine. Add the crushed tomatoes and about 1/2 cup of hot water. Add the
sundried tomatoes, the salt, pepper, garlic and cinnamon. Cover and simmer
until the chicken is cooked. Remove the chicken and reduce the sauce. Pour
the sauce over the chicken.