- 4 tablespoons olive oil
- 1 large onion, chopped
- 4 large garlic cloves, chopped
- 1 28-ounce can diced peeled tomatoes
- 3 3 x 1/2-inch strips orange peel (orange part only)
- 2 1/2 teaspoons dried oregano
- 2 bay leaves
- 1/2 teaspoon paprika
- 4 skinless boneless chicken breast halves
- Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add onion and garlic and saut$amp;eacute; until tender, about 10 minutes. Add tomatoes with their juices, orange peel, oregano, bay leaves and paprika and cook until sauce thickens, stirring occasionally, about 30 minutes. Discard bay leaves.
- Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until cooked through, about 5 minutes per side. Transfer to plate. Rewarm sauce and spoon over chicken.