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Chicken breasts romano- sbkk78a

Yield: 6 Servings

Ingredients:

• 6 ea Chicken Breasts Boneless
• 1 ea Onion Medium Chopped
• 2 tb Vinegar
• 1 ts Garlic
• 1 ts Basil
• 2 tb Parsley
• 4 tb Extra Virgin Olive Oil
• 2 c Tomato Juice
• 1/2 lb Mushrooms Sliced & sauteed
• 2 tb Sugar
• 1 ts Oregano
• 1 c Romano cheese grated
• 1 x Flour

Instructions:

In 1 t oil Saute sliced mushrooms and just before done add garlic to pan to sizzle. . remove and set aside. Dredge chicken breasts in flour fold edges under to plump breasts and brown with folded edges down to seal and keep shape. Brown smooth side and then arrange smooth side up. Pour tomato juice over all. sprinke vinegar sugar and herbs. Spread onion and mushroom/garlic over chickens. Sprinkle with 4 T Romano & top with chopped parsley. Cover & simmer 45 mins. Remove to serving platter and top with remaining romano. Adapted from a submission by Lori Moreau- Yacht Alberta Rose . Ship to Shore Cookbook

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