Roma Chicken Express

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 Contest : Delmarva Poultry Industries, Inc.

: Georgetown, Delaware, 19947-9622