Sicilian Skillet Chicken

4 half boneless chicken breasts, skinned
6 tablespoons grated Parmesan Cheese
3 tablespoons flour
2 tablespoons olive oil
1/2 onion, finely chopped
1/2 teaspoon rosemary, crushed
One 14-1/2-ounce can Del Monte Italian Style stewed tomatoes

Flatten chicken slightly. Coat with 4 tablespoons cheese, flour, salt and pepper to taste. In skillet, cook chicken in off over medium-high heat until done. Remove to serving dish; keep warm. In same skillet, cook mushrooms onions and rosemary until soft. Add tomatoes. Cook uncovered over medium-high heat until thickened. Spoon over chicken; top with remaining cheese. Serve over pasta.

Serves 4.

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Cajun Country -- New Iberia, Louisiana