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Recipe by Leilani Johnson, Oklahoma City, OK

Fontina Chicken

4 chicken breast halves, boned
3 tablespoons finely minced fresh parsley
1/4 cup olive oil
3 tablespoons balsamic vinegar
1 pound fresh mushrooms, chopped
3/4 teaspoon salt
1/2 teaspoon pepper
1 cup chopped onion
3 tablespoons finely minced tarragon leaves
1 package (6 ounces) Fontina cheese, thinly sliced
1 teaspoon lemon pepper

1. In large frypan, place oil and vinegar and heat over medium temperature. Add chicken and cook about 6 minutes or until brown and fork can be inserted with ease. Remove chicken to ungreased ovenproof dish; sprinkle with salt and pepper.
2. To frypan, add tarragon, lemon pepper, parsley, mushrooms and onion. Cook, stirring frequently to loosen brown bits from bottom of frypan, about 3 minutes or until vegetables are tender.
3. Spoon mushroom mixture over chicken and place cheese on top to cover completely. Place in 350° F. oven about 2 minutes or until cheese melts.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.