This recipe was submitted by Loretta Messick of Dover, DE. The flavors are spectacular but the cooking is easy!

4 chicken breast halves

1 cup dry white wine

1/2 teaspoon salt

2 tablespoons olive oil

1/4 teaspoon pepper

1 onion, chopped

2 cans (6 oz. each) whole mushrooms, drained

2 garlic cloves, crushed

1 can (16 oz.) stewed tomatoes

1/4 cup chopped fresh parsley, divided

4 slices Swiss cheese

2 teaspoons ground thyme

1. In a large frypan, place oil and heat to medium temperature.

2. Add chicken, onion and garlic; cook about 10 minutes or until chicken is brown on all sides.

3. Remove chicken from frypan and set aside. To same frypan, add tomatoes, wine and thyme.

4. Remove skin from chicken and return chicken to frypan. Add salt, pepper, mushrooms and 1/2 of the parsley.

5. Cook about 20 minutes longer or until fork can be inserted in chicken with ease.

6. Place 1 slice of cheese on each breast half, sprinkle with remaining parsley, cover and simmer until cheese melts.

Makes 4 servings.

Recipe courtesy of the National Chicken Council, Copyright © 2009.

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