Cornmeal Crusted Chicken with Smokey Tomatoes

1/2 c. cornmeal
1 t. All-Purpose seasoning
1 t. paprika
1 1/2 lbs. boneless, skinless chicken breasts halves
Salt & pepper
3 T. canola oil
1/2 c. Chardonnay or other white wine
1 (14.5 oz) can diced tomatoes with basil, garlic & oregano
(Del Monte)
1/4 t. hickory liquid smoke

In large freezer bag, combine cornmeal, all-purpose seasoning, and paprika; set aside. If desired, between two pieces of plastic wrap, pound chicken with a mallet to desired thickness. Season chicken with salt and pepper. Add chicken to freezer bag; seal bag; shake to coat chicken. Remove chicken from bag; shake off excess cornmeal mixture; set. aside.

In a large skillet, heat canola oil over medium-high heat. Add chicken to hot oil for 3-4 minutes per side or until cooked through. Transfer chicken to a plate; set aside. Drain oil from skillet and return skillet to heat. Add wine to skillet, scraping up any brown bits from pan. Add tomatoes and liquid smoke. Bring to a boil; reduce heat. Simmer for about 5 minutes or until liquid is reduced by half.

To serve, spoon tomato mixture over chicken. This is great with a side dish of mac and cheese and green beans.

Serves 4

From the kitchen of ... Mark & Shannon