4 chicken cutlets pounded to 1/4" thickness
4 slices fontina or Swiss cheese (1 oz. each)
4 tsp. each flour & butter
1/2 c. each diced red, green & yellow bell peppers
1/4 c. diced celery
1/4 c. diced onions
1 garlic clove, minced
3/4 c. water
1 packet instant chicken broth & seasoning mix
1 tsp. each tomato paste & salt (optional salt)
1/4 tsp. ground rosemary leaves
Dash pepper

Top each cutlet with 1 slice cheese. Fold chicken to enclose. Using meat mallet, pound open edges to seal. Dust each cutlet with 1 teaspoon flour and set aside.

In 9 inch nonstick skillet heat butter until bubbly and hot; add chicken and brown quickly on both sides. Remove chicken from skillet and set aside.

In same skillet, combine garlic, onions, celery and peppers and saute until tender; add water, broth mix, tomato paste and seasonings; let simmer 5 minutes. Return chicken to skillet and let simmer about 5 minutes, basting frequently with sauce. Makes 4 servings.