2 pounds cherry tomatoes, stems removed
1/2 cup olive oil
Salt
1/4 teaspoon ground white pepper
1 medium yellow onion, small dice
3 cloves garlic, minced
1/2 teaspoon crushed red pepper
1/2 cup vermouth or dry white wine
1 bay leaf
1/4 cup chopped fresh basil
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
2 tablespoons heavy cream
2 tablespoons finely grated Parmesan
5 tablespoons olive oil
8 ounces spinach
2 tablespoons goat cheese
Salt and freshly ground black pepper
Salt and freshly ground black pepper
Two 6-ounce boneless, skinless chicken breast halves
1 teaspoon Emeril's Original Essence
6 thin slices prosciutto (about 2 ounces)
Flour, for dredging (about 1/2 cup)
Grated Parmesan, for garnish
The finished tomato sauce may be refrigerated for up to 2 weeks or frozen up to 3 months.
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