Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   olive oil -- divided
   1      medium        red onion -- sliced
   1                    garlic clove -- crushed
   1      dash          crushed red pepper
   1      tablespoon    chopped fresh basil
   1      16 ounce      tomatoes -- undrained
   1      strip         orange peel -- (3 inch)
     1/2  teaspoon      sugar
   1      tablespoon    wine vinegar
     1/4  teaspoon      salt
   2      tablespoons   chopped rosemary -- divided
   4                    chicken cutlets
   1      tablespoon    butter

Preparation:

In medium saucepan, heat 1 tablespoon olive oil over medium heat. Add red onion, garlic, red pepper and basil. Cook until hot. Add tomatoes ( breaking up or cutting into small chunks), orange peel and sugar. Simmer. While simmering, stir in vinegar, salt and 1 tablespoon rosemary. While sauce cooks, place chicken between 2 sheets of wax paper. Pound to 1/4 thickness. In large skillet, heat remaining tablespoon oil with butter over medium high heat. Add chicken. Cook until brown on both sides. Remove to warm plate. Add sauce to skillet. Heat. Pour over chicken to serve. Sprinkle with remaining rosemary. Approximately 20 minutes.