Chicken Breasts Romano- SBKK78A

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Title: Chicken Breasts Romano- SBKK78A
Categories: Poultry, Main dish
Yield: 6 servings

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

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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