• 1 cup Basque Baby Brand Saffron Rice see recipe

BASQUE CHICKEN:
• 2 x 6 ounce boneless skinless chicken breasts • 2 tsp olive oil • salt and freshly ground black pepper
• 1/2 cup sliced yellow onion • 2 oz lean ham cut 1/4-in strips (1/4-cup) • 1/2 cup diced tomatoes • 3/4 cup drained canned roasted red peppers cut 1/4-inch strips • several drops hot pepper sauce

• Start the rice and let it cook while you prepare the chicken.
  
• Remove fat from chicken breasts and flatten to 1/2-inch thickness with the palm of your hand or the bottom of a heavy skillet.
• Heat olive oil in a nonstick skillet over medium-high heat.
  
• Brown chicken 2 minutes, turn and brown another 2 minutes.
• Salt and pepper the cooked sides, remove to a plate and cover with foil or another plate to keep warm.
  
• Add onion, ham and tomatoes to skillet. Saute 5 minutes.
• Add roasted peppers and hot pepper sauce to the skillet.
  
• Return chicken to skillet. Saute 2 minutes.
  
• Add salt and pepper to taste. Serve chicken over rice and spoon sauce on top.