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Chicken with Mozzarella and Pesto
Italian Chicken Cacciatore
Chicken with Herbs and Tomato

Chicken with Mozzarella and Pesto

4 chicken breasts, boned and skinned
4 1/4 inch slices mozzarella cheese
2 tbsp. frying oil
1 tbsp. butter
Pesto sauce
Italian bread crumbs
Flour for dredging

Dredge the chicken in an even mixture of bread crumbs and flour, shaking off the excess flour. Pan fry in hot oil for about 5 minutes until one side is done. Turn heat down to medium, flip the chicken, and top each breast with a slice of mozzarella cheese. Cook until chicken is finished (about 5 minutes). Place a lid over the pan just before removing the chicken to melt cheese. Place on plates and top with pesto sauce. Serve immediately.

Italian Chicken Cacciatore

3-4 lb. chicken (skin intact)
3/4 cup red wine vinegar
To taste: Salt, pepper, parsley, garlic powder, oregano

Cut up chicken and brown in very hot oil until crusty. Pour off excess boil. Mix seasonings with red wine vinegar and add to chicken. Cover and steam gently 45 minutes to 1 hour until tender.
Serves 4-5.

Chicken with Herbs and Tomato

4 chicken breast halves, boned and skinned
4 cloves of garlic, finely chopped
2 large tomatoes, seeded and chopped coarsely
1 tbsp. virgin olive oil
1/2 cup unsalted chicken stock
3/4 tsp. tarragon vinegar
1 tbsp. fresh tarragon, finely chopped
1 tbsp. fresh basil, finely chopped
1 tbsp. fresh parsley, finely chopped
1/4 tsp. salt
1/4 tsp. freshly ground white pepper
1/2 cup dry bread crumbs
2 egg whites
1 tbsp. safflower oil

Cook garlic and tomatoes in olive oil until soft. Add chicken stock, vinegar, and 2 tablespoons of herb mixture, and simmer. Mix remaining herbs with salt, pepper and bread crumbs. Dip chicken cutlets in egg and bread. Cook on medium high until done. Serve with sauce.