Shelly's Recipe

CHICKEN WITH FRESH HERBS AND VEGETABLES II

Category: Chicken

1/4 cup fine dry breadcrumbs
6 tbsp shredded Parmesan cheese divided
4 boneless, skinless chicken breasts
2 tbsp olive oil
10 large mushrooms quartered
1 large green bell pepper thinly sliced
3 large tomatoes coarsely chopped
1 large garlic clove pressed
1/2 tsp salt
1 tbsp basil
1 tsp dried oregano

Combine breadcrumbs and 4 tbsp Parmesan cheese, and dredge chicken in mixture. Cook chicken in hot oil in a large skillet over medium-high heat 4 minutes on each side or until browned. Remove chicken from skillet.

Add mushrooms and bell pepper to skillet; saute 3 minutes. Add tomato, garlic, and salt; return chicken to skillet. Cover, reduce heat, and simmer 10 minutes. Stir in basil, oregano, and remaining 2 tbsp Parmesan cheese. Serve immediately. Serves 4

NOTE: Good served over rice or linguine.