1 Tbs. Butter or Margarine
2 tsp. Packed brown sugar
1/4 tsp. Salt
4 Boneless skinless chicken breasts
1/4 Cup Water
4 Slices tomato
4 oz. Havarti or Swiss (I used mozzarella)
1 Tbs. chopped fresh or 1/2 tsp. dried basil leaves
Cook garlic in butter in 10-inch nonstick skillet over medium-low heat 1 to 2 minutes, stirring constantly, just until garlic begins to turn golden brown. Stir in brown sugar until melted
Sprinkle salt over chicken. Add chicken to skillet. Cook 3 to 5 minutes, turning once, until brown. Add water. Cook over medium heat 8 to 10 minutes, turning once, until chicken is glazed and no longer pink when centers of thickest pieces are cut and liquid has evaporated. Chicken will be golden brown. Watch carefully to prevent scorching.
Top each chicken piece with tomato slices, cheese and basil. Cover and heat 1 to 2 minutes or until cheese is melted.
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