"I learned to cook Italian dishes from my mother. I have always enjoyed being creative in the kitchen. This particular recipe is one that fills our house with the delightful aroma of garlic and tomatoes slowly cooking on the stove. I told my mother that I hoped heaven smelled as good as her kitchen." -Rob Babek

3 tablespoons olive oil
2-3 cloves garlic, chopped
Fresh chopped parsley
Crushed red pepper
4-5 pieces boneless, skinless chicken breasts
1/2 cup red wine
2 28-oz. cans crushed tomatoes
1 8-oz. can of tomato sauce
2 28-oz. cans whole plum tomatoes
Fresh basil leaf

1. Warm oil in large pot. Add garlic, chopped parsley and red pepper (to taste) and let brown. Add chicken and lightly cook for 2-3 minutes. Add wine and continue to cook for 1-2 minutes.
2. Next, add crushed tomatoes, tomato sauce, and whole tomatoes (the whole tomatoes may be blended in blender before adding to pot). Stir and add basil leaf.
3. Reduce heat to low and continue to occasionally stir sauce during cooking process. Allow sauce to cook for 45 minutes. When done, add sauce with chicken on top of your favorite pasta and enjoy.

Source: Mama Josephine Babek

Jeff's drink suggestion: "The Coppola Claret Cabernet Sauvignon 2001 is an excellent wine. Rob is a detail man so you know his sauce is on target."

Tip: "The wine you serve at a party should match the gathering. With dinner parties, choose wines that have a high acidity and are lower in alcohol percentage. The Coppola Claret should be served with a full meal rather than as a sipping wine. It has a full- bodied taste with a blackberry flavor that stays on the lips and tongue after swallowing."

Source: GQ Magazine

 
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