4 chicken breasts, boned and skinned
1/4 c. chopped onion
2 tbsp. olive oil
1 tsp. minced garlic
1 can (16 oz.) tomatoes
1/2 tsp. granulated sugar
1/4 tsp. pepper
1/2 tsp. dried marjoram
1/2 tsp. dried thyme leaves
1/4 tsp. salt
1/4 tsp. pepper
2 tbsp. olive oil
1/2 c. shredded Cheddar or crumbled Feta cheese

1. In a skillet, heat oil. Add onion. Saute until soft. stir in garlic, tomatoes, sugar, pepper and marjoram.

2. Simmer gently, uncovered, for 15 to 20 minutes.

3. As sauce cooks, pound chicken lightly between wax paper. Season both sides of chicken with thyme, salt and pepper.

4. In a heavy skillet, heat oil. Cook chicken 5 to 7 minutes, turning once.

5. When the chicken is almost done, warm cheese slightly by sprinkling it over the tomato sauce.

6. Remove chicken to a warm platter. Pour sauce over top or serve on the side. Serves 4.