2 lbs. boneless chicken breasts
2 minced garlic cloves
Chopped onion, green pepper, celery
Mushrooms
3 tbsp. tomato paste
8 oz. tomato sauce
1 fresh tomato, chopped
1 tsp. Italian herbs
1/4 to 1/2 c. red wine; optional
Mozzarella cheese

Place chicken breast in a baking dish and set aside. In a large measuring cup or bowl, combine 6 tablespoons butter (or a small amount of chicken bouillon), garlic, and onion. At this point other vegetables may be added - mushrooms, celery, green pepper, etc. Cook at full power for 5 minutes. Stir at least once. Arrange chicken in baking dish with the thickest portion of the chicken to the outside. Pour sauce over chicken. Top with cheese as desired. Cook at level 8 for 15-20 minutes.

TIP: Cover with paper towel or plastic wrap to prevent spatters.