1 (9 oz.) pkg. frozen Italian green beans
2 whole lg. chicken breasts
1 tbsp. cooking or dry sherry
2 tsp. cornstarch Dutch Pancakes (recipe follows)
3 tbsp. salad oil
1 med. sized onion, sliced
1 (6 oz.) jar marinated artichoke hearts
1/4 c. water
1 1/2 tsp. chicken flavor instant bouillon
1/2 tsp. salt
1 med. sized tomato, cut into wedges
1/2 (8 oz.) pkg. Mozzarella cheese, shredded (1 c.)

1. Prepare Italian green beans as label directs; drain. Remove skin and bones from chicken breasts; cut chicken breasts into 1/4" wide strips. Place chicken in bowl with Worcestershire sauce, sherry and cornstarch; mix well. Set aside.

2. Prepare Dutch pancakes.

3. Meanwhile, in 5 quart Dutch oven over medium heat, in hot salad oil, cook onion until tender, stirring occasionally. With slotted spoon, remove onion to plate.

4. In oil remaining in Dutch oven over high heat, cook chicken mixture just until chicken loses its pink color and is tender, about 2 to 3 minutes. Reduce heat to medium. Return onion to Dutch oven; add green beans, artichoke hearts with their marinade, water, bouillon and salt; cook, stirring constantly, until mixture is heated through and thickens slightly. Add tomato wedges; keep warm until pancake is ready.

5. Without removing skillet with pancake from oven, carefully spoon chicken mixture onto pancake. Sprinkle with cheese. Bake 2 to 3 minutes until cheese melts. Serve immediately. Makes 6 servings, 395 calories per serving.

DUTCH PANCAKES: Preheat oven to 425 degrees. In small bowl with mixer at low speed, beat 4 eggs, 2/3 cup all-purpose flour, 2/3 cup milk and 1/2 teaspoon salt until smooth. In oven safe 12" skillet, place 1 tablespoon butter. Place skillet in oven until butter melts; remove from oven, tilting skillet so butter coats the bottom and sides. Pour batter into skillet. Bake about 15 minutes until pancake is puffed and golden brown.