6 - 6oz skinless chicken breast seasoned with salt and fresh cracked pepper

1/2 cup coarse bread crumbs from crusty bread

2Tbs of cracked coriander seeds

4Tbs of olive oil

Provençal Sauce:

1 cup peeled, seeded, diced plum tomato

1/2 cup pitted viciose olives roughly chopped

1/4 cup capers, drained and roughly chopped

2qts chicken stock (or low salt chicken broth) reduced to 3/4 cup

1Tbs olive oil

3 lg cloves of garlic sliced paper thin

1Tbs fresh basil leaves thinly sliced

1Tbs fresh parsley chopped fine

2Tbs balsamic vinegar reduced to 1Tbs

Salt and fresh cracked pepper to taste

For the Chicken

Preheat oven to 400

Combine bread crumbs with coriander, sprinkle and press onto seasoned chicken breasts

Heat 4Tbs olive oil in large ovenproof skillet on medium heat until hot

Add chicken (careful not to disturb bread crumbs) and sear bottom side for 2 minutes and place into oven uncovered

Cook for 20-25 minutes

For the Provençal Sauce

Heat 1Tbs olive oil in small skillet on medium high heat

Add the garlic and cook for 1 minute stirring often

Add all remaining ingredients and stir

Simmer for 3-4 minutes then reduce heat

For the Dish

Place chicken on the center of warm plate and top with Provençal sauce