Title: Roma Chicken Express
Categories: Poultry, 1994 dccc, Finalist
Yield: 4 Servings

4 Breasts, chicken, halves,
-- broiler/fryer, boned,
-- skinned
3 tb Pesto, prepared
1 c Broth, chicken
Spray, vegetable, cooking
1/4 c Vinegar, balsamic
1/2 c Mushrooms, shitake,
-- chopped *
1/3 c Onion, chopped
1/8 ts Garlic salt
1/8 ts Pepper
1/4 c Pepper, red, roasted,
-- julienned
3 tb Olives, black, sliced
1 tb 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 1/4-inch thickness.

Spread pesto on each side of the chicken breasts.

Spray a large non-stick 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, 19947-9622

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