Chicken Breasts Positano - cooking recipe

Ingredients

8 ripe tomatoes
1 small onion, cut lengthwise into fine slivers
3 cloves garlic, minced
2 c. extra virgin olive oil
salt and freshly ground black pepper to taste
2 Tbsp. fresh lemon juice
1 tsp. sugar
4 bunches arugula (about 6 to 7 c. with stems trimmed, rinsed and dried)
3 whole, boneless, skinless chicken breasts, well rinsed and patted dry
2 c. stone-ground yellow cornmeal
2 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 tsp. good quality chili powder
1/4 tsp. cayenne pepper
3 eggs
1 Tbsp. water
olive oil

Preparation

Remove cores and seeds from tomatoes.
Dice tomato pulp and add to saucepan.
Discard rest of tomato and juice.
Add onion, garlic and oil to saucepan and stir.
Season with salt and pepper. Stir in lemon juice and sugar.
Let mixture stand, loosely covered, in a warm place, for several hours.