1. Mix marinade ingredients (first 5 listed) in a gallon-size ziptop plastic bag. Add chicken and refrigerate, turning bag occasionally, at least 2 hours or up to 8.

2. Heat oven to 350 F. Have ready large roasting pan.

3. Remove breasts and drain, reserving marinade. Heat oil in a large non- stick skillet. Add chicken and cook over medium heat, turning once, until mahogany colored, about 6 minutes.

4. Place in single layer in roasting pan. Roast, basting often with reserved marinade, until juices run clear yellow when breasts are pierced with a knife, about 1 hour. Transfer chicken to serving platter, cover with foil and keep warm while making the sauce.

5. Tilt roasting pan and skim fat off juices. Add tomatoes and bring to a boil, scraping up any browned bits on bottom of pan. Boil and stir 1 or 2 minutes. Serve with chicken.