2 lg. chicken breasts (1 1/2 lbs.), halved and skinned
1/4 c. all-purpose flour
1/2 tsp. salt
Dash pepper
2 tbsp. butter
1/2 c. chopped onion
1 clove garlic, minced
1 tbsp. cornstarch
1/3 c. dry white wine
2 med. tomatoes, peeled and chopped (1 1/2 c.)
1/2 c. ham cut in julienne strips
1/4 tsp. dried rosemary, crushed

Coat chicken with mixture of flour, salt, and pepper. In skillet, brown chicken in butter. Place chicken in 12x7x2-inch baking dish. Add onion and garlic to skillet; cook until onion is tender but not brown. Blend cornstarch and wine; stir into onion mixture along with tomatoes, ham and rosemary.

Pour over chicken. Cover; bake in 350 degree oven for 30 minutes. Uncover; bake 20 minutes more. (The wine sauce thickens as the entree bakes.) Makes 4 servings.