Yield: 3 servings
Measure | Ingredient |
---|---|
3 \N | Chicken breasts, skinned |
\N \N | Black pepper |
\N \N | Lemon pepper |
\N \N | Garlic salt |
\N \N | Olive oil |
1 medium | Onion; chopped |
3 \N | Celery; stalks |
2 \N | Green pepper rings (1/4\") |
\N \N | Catsup |
\N \N | Barbecue sauce |
\N \N | Mozzarella cheese |
Chicken
Lightly pepper breasts with black and lemon peppers. Then lightly sprinkle garlic salt on top. Roll each piece in flour. Fry in olive oil until ==lightly== browned.
Sauce
Saute in butter: Onions, celery, green pepper. Simmer while chicken is frying.
Into a clean skillet, place the chicken breasts. Cover with catsup, then about half as much barbecue sauce. Spoon vegetables on top.
Cover each breast with ⅛" slices of Mozzarella. Cover, then simmer 1 hour.
Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A collection of Recipes from the Kitchen of Joyce and Clem Kohl KOOK-NET: þ THE IMPROV BBS þ KOOK-NET Hub þ (602) 991-4849