Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Chicken breast halves, 1 Clove garlic, minced
-skinned, boned 1 (15 oz.) can tomatoes
1 Egg 1/2 c Olives, pitted, ripe,
1/2 c Grated Parmesan cheese -sliced
1/3 c Dried bread crumbs, 1/3 c Basil leaves, packed, cut
-seasoned -into strips
1/2 t Oregano 1/2 t Salt
1/2 t Paprika 3 T Butter
1 lg Onion, coarsely chopped

Cut each chicken breast half crosswise in half. Pound cutlets to 1/4
inch thickness. In pie plate, heat 2 tablespoons butter on high 45
seconds, or until melted. Cool slightly; beat in egg. On waxed
paper, mix Parmesan cheese, bread crumbs, oregano and paprika. Dip
cutlets in butter mixture, then coat with crumbs. In 9x13 inch
baking dish, cook cutlets, covered with waxed paper, on high 6 to 8
minutes, rearranging halfway through cooking. Let stand 5 minutes.
Meanwhile, in 1 1/2 quart bowl, cook onion, garlic and 1 tablespoon
butter on high 4 minutes, stirring once. Add tomatoes with 1/2 cup
tomato liquid, olives, basil and salt. Cook on high 2 to 3 minutes
until heated through, stirring to break up tomatoes. Serve with
cutlets. Makes 4 main dish servings, about 340 calories per serving.
Serve with freshly ground pepper, if you like. Submitted By BARRY
WEINSTEIN On 03-03-95

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