2 tbsp. lemon juice
2 lg. garlic cloves
1 jalapeno pepper, seeded and minced
2 whole med. sized chicken breasts, skinned and halved
1 tbsp. salad oil
1/4 c. red wine vinegar
1 (14 1/2 or 16 oz.) can whole tomatoes
1/4 c. minced shallots
1 tbsp. tomato paste
1/4 tsp. salt
Generous dash of hot pepper sauce

About 2 3/4 hours before serving: In small bowl, combine lemon juice, garlic, and jalapeno pepper; spread mixture over chicken. Refrigerate 2 hours to blend flavors. In 10 inch heavy skillet over medium high heat in hot salad oil, cook chicken until lightly browned on all sides (about 5 minutes). Remove chicken from skillet; set aside. Add vinegar to drippings in skillet, stirring to loosen brown bits. Add tomatoes with their liquid and remaining ingredients, stirring to break up tomatoes. Bring to boil. Return chicken to skillet and continue cooking, partially covered, about 15 to 20 minutes or until chicken is fork tender and sauce reduces slightly. Garnish with jalapeno pepper and parsley. Makes 4 servings. About 195 calories per serving.