6 half boneless chicken breasts, skinned
1 c. finely chopped onion
1 tsp. basil, crushed (or dried basil)
2 tbsp. butter
1 pkg. (10 oz.) frozen chopped broccoli, thawed, well drained
1 can (14 1/2 oz.) stewed tomatoes
1 c. shredded Swiss cheese
1/4 tsp. garlic powder

Flatten chicken. Cook onion and 1/2 teaspoon basil in 1 tablespoons butter until soft. Add broccoli; cook 2 minutes. Cool. Drain tomatoes reserving liquid. Chop tomatoes; add with cheese to broccoli mixture. In skillet, melt 1 tablespoons butter; brown chicken 3 minutes. Divide broccoli mixture into 6 portions; firmly place on chicken. Combine reserved liquid, garlic powder and remaining 1/2 teaspoon basil; pour into skillet. Bring to boil.

Reduce heat; cover and simmer 5 minutes, or until chicken is done. Remove chicken; keep warm. Cook sauce on high 5 minutes or until reduced; pour over chicken. 6 servings. Preparation time: 5 minutes. Cook time: 20 minutes. NOTE: I use about 1/2 to 1 teaspoon more basil than this recipe calls for.