Tuscan Chicken

4 boneless, skinless chicken breast halves
¼ t. pepper
2 T. OLIVE MILL Oregano oil
1 each medium green, sweet red and yellow peppers, julienned
2 thin slices prosciutto, chopped
2 garlic cloves, minced
1 14 oz. can diced tomatoes, undrained
¼ cup chicken broth
2 t. dried basil
2 t. dried oregano

Sprinkle chicken with pepper.  In a large skillet, brown chicken in oil.  Remove and keep warm.  In the same skillet, sauté peppers and prosciutto until peppers are tender.  Add garlic; cook 1 minute longer.  Add the tomatoes, broth, basil, oregano and chicken.  Bring to a boil.  Reduce heat; cover and simmer for 12-15 minutes until chicken is done.

Oregano Extra Virgin Olive Oil

Oregano, a shrub native to the Mediterranean, has been delightfully infused with extra virgin olive oil.