Ingredients
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
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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.
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
Makes 4 servings.
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