• 4 Tyson Boneless, Skinless Chicken Breasts
  
• 1 cup flour (All Purpose) to taste Salt & Pepper
  
• 1 tsp. Paprika
  
• 3 tbsp. Butter
  
• 3 tbsp. Olive Oil

Vera Cruz Sauce

• 2 cans chopped Italian Tomatoes
  
• 1 Red Pepper
  
• 1 Yellow Pepper
  
• 1 Green Pepper
  
• 2" piece of Cinnamon Stick
  
• 1-2 tbsp. roasted Garlic puree
  
• 1/2 cup dry White Wine
  
• 1 Bay Leaf
  
• 3-5 whole Cloves to taste Salt & Pepper
  
• 1 tsp. cracked Black Pepper
  
• 1 lg. Yellow Onion - medium julienned
  
• 2 tbsp. Olive Oil

In saucepan over low to medium heat add olive oil and yellow onion. Cook for 15 - 20 minutes until carmelized and golden brown.

Meanwhile rub peppers with olive oil and place on parchment lined cookie sheet in 350° oven. Allow to cook, turning occasionally, until skin begins to blister and peppers are tender. Remove from oven and place in covered container to steam for 15 minutes. Peel skin off under running water and deseed. Chop peppers into 1 squares (approximate). Deglaze onions with 1/2 cup white wine. Add tomatoes and juice, peppers, garlic puree, cinnamon, bay leaf, cloves and cracked black pepper to saucepan. Bring to a low simmer and let cook 30 - 40 minutes. Season to taste with salt peppier. (remove bay leaf, cloves and cinnamon) while sauce is cooking, dredge Tyson™ chicken breasts in seasoned flour, shake off excess. Heat olive oil and butter in saute pan over medium high heat. Add Tyson™ chicken breasts, top side down. Saute until golden brown, then turn over and repeat process. Remove from pan and place on parchment lined cookie sheet. Cook in 350° oven until finished. (pull at 160°). Let rest approximately 5 minutes. Julienne breast meat. Serve over orzo with vera cruz sauce.