---------- Recipe via Meal-Master (tm) v7.06

      Title: Mediterranean Chicken Breasts
 Categories: Poultry
   Servings:  4

      4    Chicken breasts                   1/4 ts Pepper
    1/4 c  Chopped onion                     1/2 ts Dried marjoram leaves
      2 tb Olive oil                         1/2 ts Dried thyme leaves
      1 ts Minced garlic                     1/4 ts Each salt and pepper
      1 cn Tomatoes (16oz)                     2 tb Olive oil
    1/2 ts Sugar                             1/2 c  Shredded cheddar cheese

  Saute teh onion in the oil until soft.  Stir in teh garlic, tomatoes,
  sugar, pepper and marjoram.

  Simmer gently, uncovered, for 15-20 minutes while chicken cooks.

  Pound the chicken lightly between wax paper.  Season both sides of chicken
  with thyme, salt and pepper.

  Heat oil in heavy skillet.  Cook chicken 5-7 minutes, turning once.

  When the chicken is almost done, sprinkle the cheese over the tomato sauce
  to warm slightly.

  Serve the chicken with teh sauce, either spooned over the breast or
  along-side.

  Tips:  Boning chicken can be easily done with a sharp knife, slipping
  knife down ribs, freeing meat from bones.  Savve bones for a homemade
  chicken broth.  The canned diced or sliced tomatoes cook up into a nice,
  thick sauce.

  Good served with: A parsley salad, crusty rolls, and a dry red wine, if
  desired.

  Calories: 275 each
From: THE WHO #1 @178
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