Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Olive oil 1/4 ts Dried oregano
2 Boneless, skinless chicken 1 ts Red wine vinegar
-breasts, halved Salt and freshly ground
All-purpose flour (about 1/3 -black pepper to taste
-cup) 3 tb Dry red vermouth
1 Clove garlic, chopped 2/3 c Coarsely shredded Monterey
1 lg Vine ripened tomato, peeled, -Jack cheese
-seeded 1 ts Minced parsley leaves
And diced

Heat the oil in a skillet over medium high heat. Dust the chicken
breasts on both sides with flour; add to the skillet and cook for 3
minutes. Turn the chicken and cook 2 minutes longer. While the
chicken is cooking, mix the garlic, tomato, oregano and vinegar.
Season the chicken with salt and pepper. Top each chicken cutlet
with an equal portion of the tomato mixture.

Add the vermouth to the pan (it will sizzle). Sprinkle the cheese
evenly over each piece of chicken. Cover the skillet and cook slowly
for 1 minute, or until the cheese melts. Place each chicken cutlet
on a warmed serving plate and sprinkle with a little chopped parsley.
Serve with steamed zucchini and a rice pilaf.

Makes 4 servings.

NUTRITION INFORMATION PER SERVING: Calories: 315 Protein: 26 g
Carbohydrates: 32 g Fat: 17 g Saturated Fat: 9 g Cholesterol: 92 mg
Sodium: 600 mg

[ The Washington Post; Aug 1, 1990 ]

Posted by Fred Peters.

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