Chicken with tomatoes and jack cheese

4 servings

Ingredients

Quantity Ingredient
3 tablespoons Olive oil
2 Boneless, skinless chicken breasts, halved
All-purpose flour (about 1/3 cup)
1 Clove garlic, chopped
1 large Vine ripened tomato, peeled, seeded
And diced
¼ teaspoon Dried oregano
1 teaspoon Red wine vinegar
Salt and freshly ground black pepper to taste
3 tablespoons Dry red vermouth
⅔ cup Coarsely shredded Monterey Jack cheese
1 teaspoon Minced parsley leaves

Directions

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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