| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

"Show-Off" Chicken Breasts

4 chicken breast halves
1 cup dry white wine
1/2 teaspoon salt
2 tablespoons olive oil
1/4 teaspoon pepper
1 onion, chopped
2 (6-ounce) cans whole mushrooms, drained
2 garlic cloves, crushed
1 (16-ounce) can stewed tomatoes
1/4 cup chopped fresh parsley, divided use
4 slices Swiss cheese
2 teaspoons ground thyme

1. In a large frypan, place oil and heat to medium temperature. Add chicken, onion and garlic; cook about 10 minutes or until chicken is brown on all sides. Remove chicken from frypan and set aside.
2. To same frypan, add tomatoes, wine and thyme.
3. Remove skin from chicken and return chicken to frypan. Add salt, pepper, mushrooms and 1/2 of the parsley. Cook about 20 minutes longer or until fork can be inserted in chicken with ease.
4. Place 1 slice of cheese on each breast half, sprinkle with remaining parsley, cover and simmer until cheese melts.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.