Ingredients:
4 boneless and skinless chicken breasts;
1/2 cup Parmesan cheese,
2-3 tbsp flour,
1 cup mushrooms; sliced,
1/4 cup pimento stuffed green olives,
1/4 cup chopped peppers (optional),
2 scallions (with greens); finely chopped,
1 (approx 14oz) can of Italian Style stewed tomatoes,
1/2 tsp dried rosemary,
1 tsp dried oregano,
Salt and pepper to taste,
Olive oil.
Method:
Season chicken breasts with salt and pepper and set aside for 10 minutes. In a shallow dish mix half quantity of cheese, flour, oregano and then coat the chicken breasts in this mixture. Heat oil in a skillet and cook the chicken in it on medium flame until chicken is tender. When done transfer to a serving dish. In the same skillet, add onions, mushrooms, olives and rosemary and cook until mushrooms become soft. Then add the tomatoes, stir, cover and cook till tomatoes soften. Uncover and cook until the mixture thickens. Then pour it over the chicken breasts, top with remaining cheese and serve over any pasta.