Yield: 4 servings

3 tb Olive oil
1/4 ts Dried oregano
2 Boneless, skinless chicken -breasts, halved
1 ts Red wine vinegar 
Salt and freshly ground -black pepper to taste
All-purpose flour (about 1/3 cup)
3 tb Dry red vermouth
1 Clove garlic, chopped
2/3 c Coarsely shredded Monterey-Jack cheese 
1 lg Vine ripened tomato, peeled, seeded
1 ts Minced parsley leaves And diced

Heat the oil in a skillet over medium high heat. Dust the chicken breasts on both sides with flour
add to the skillet and cook for 3 minutes. Turn the chicken and cook 2 minutes longer. While the chicken is cooking, mix the garlic, tomato, oregano and vinegar. Season the chicken with salt and pepper. Top each chicken cutlet with an equal portion of the tomato mixture.

Add the vermouth to the pan (it will sizzle). Sprinkle the cheese evenly over each piece of chicken. Cover the skillet and cook slowly for 1 minute, or until the cheese melts. Place each chicken cutlet on a warmed serving plate and sprinkle with a little chopped parsley. Serve with steamed zucchini and a rice pilaf.

Makes 4 servings.

NUTRITION INFORMATION PER SERVING: Calories: 315 Protein: 26 g Carbohydrates: 32 g Fat: 17 g Saturated Fat: 9 g Cholesterol: 92 mg Sodium: 600 mg



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