Rhodes' Chicken


3 T olive oil

1 large onion

1 green pepper, chopped fine

2 cloves garlic, minced

10-12 ripe, juicy tomatoes, peeled and chopped coarsely

fresh basil, about 2 T chopped (10-15 leaves)

salt and pepper to taste

Heat oil in a large heavy skillet.  Sauté onion, green pepper and garlic for about five minutes, until soft. Add tomatoes (with all the juice,) basil, salt and pepper.  Cook, uncovered, over low heat, for 30-40 minutes until sauce is thickened.



2 large boneless chicken breasts

3 T butter

salt and pepper to taste

Slice each half breast into 6-8 pieces.  Dust with salt and pepper.  Heat butter in skillet and cook chicken quickly until lightly browned, about 5-8 minutes.


Assembly and final preparation

Cheese (Gruyere, Swiss, Gouda or other)

Put one third of the sauce into a rectangular baking dish. Put the chicken pieces on top of the sauce. Cover the chicken layer with thinly sliced or grated cheese. Top with the remaining sauce. Bake at 350oF for about 25 minutes, or until sauce is bubbly and the cheese is melted.


Serves 4