Chicken Saute Provencale

• 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

1. Heat 2 tablespoons oil in heavy large saucepan over medium heat.
2. Add onion and garlic and saut$amp;eacute; until tender, about 10 minutes.
3. Add tomatoes with their juices, orange peel, oregano, bay leaves and paprika and cook until sauce thickens, stirring occasionally, about 30 minutes.
4. Discard bay leaves.
5. Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat.
6. Season chicken with salt and pepper.
7. Add chicken to skillet and saute until cooked through, about 5 minutes per side.
8. Transfer to plate.
9. Rewarm sauce and spoon over chicken.

olive oil, onion, garlic, tomatoes, orange, oregano, bay leaves, paprika, chicken breast halves

Taken from www.epicurious.com/recipes/food/views/chicken-saute-provencale-793 (may not work)