As spring kicks into full gear we can now enjoy so many more fresh fruits and vegetables. April was recognized as National Florida Tomato Month as it’s the state that grows the most fresh tomatoes for consuming, while California grows the most tomatoes for processing.
Yesterday, I had the pleasure of meeting Dale from Lincoln Park, Michigan who is Michigan Heirloom Tomatoes. He shared his wealth of knowledge and helped me pick out 5 varieties of heirloom tomatoes for my garden. He gave me a lot of suggestions on planting too. Thanks Dale! I can’t wait to get my garden in the ground in the next couple of weeks. You can find Dale on Facebook: Michigan Heirloom Tomatoes (Michigan Tomatoes)
With this in mind I decided to post one of my new favorite recipes using tomatoes.
Chicken with Prosciutto, Mushrooms, and Tomatoes.
Hope you enjoy. Let me hear from you.
6 boneless chicken breasts
3 TBSP. olive oil
1 TBSP. butter
salt and pepper
2 cloves garlic, minced
1/4 pound prosciutto, cut into slivers * can use a mild flavored ham
1 TBSP. fresh rosemary, chopped
1 bay leaf
1/2 pound mushrooms, sliced
1/2 cup white wine
4 TBSP. tomato paste mixed with 1/2 cup water
2-3 ripe tomatoes, diced
Dust chicken with flour. Heat oil and butter over medium heat in large oven proof skillet. Add chicken and brown thoroughly. Season with salt and pepper. Add prosciutto, garlic, rosemary, and bay leaf. Stir and add mushrooms. Saute for 3-5 minutes. Add wine, simmer gently for 3 minutes. Add tomato paste that has been mixed with water. Stir well. Transfer to 350 degree oven and bake for 20 minutes. Baste chicken so that it is well glazed and add diced tomatoes. Continue cooking for 10- 15 minutes.
Serve with lightly buttered pasta and a green salad.