Recipe - Roma Chicken Express

4 Breasts, chicken, halves,
broiler/fryer, boned,
skinned
3 tablespoon Pesto, prepared
1 cup Broth, chicken
Spray, vegetable, cooking
One fourth cup Vinegar, balsamic
One half cup Mushrooms, shitake,
chopped *
1/3 cup Onion, chopped
1/8 teaspoon Garlic salt
1/8 teaspoon Pepper
One fourth cup Pepper, red, roasted,
julienned
3 tablespoon Olives, black, cut or sliced up
1 tablespoon Cilantro, chopped

* Plain mushrooms can be substituted for the rarer shitake
mushrooms.

On a hard surface with a meat mallet or similar flattening
utensil, pound the chicken to a 1/4inch thickness.

Spread pesto on each side of the chicken breasts.

Spray a large nonstick frypan with vegetable cooking spray (PAM,
as an example) and heat quickly on high until pan is very hot.

Reduce the heat to medium and add the chicken, searing 3 4
minutes or until lightly brown on both sides.

Remove the chicken, set aside.

To the drippings in the pan, add the broth, vinegar, mushrooms,
and onion. Cook for 1 minute, stirring to loosen the brown bits from
the bottom of the pan.

Add the browned chicken, turning to coat. Cook 2 to 3 minutes or
until chicken is fork tender.

Season with salt and pepper. Garnish with red pepper, olives,
and cilantro.

Cook: Gloria Piantek, Plainsboro, New Jersey

Source: "Chicken Cookery" 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 199479622

File: ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/94dccc.zip