Chicken With Sun Dried Tomatoes And Mozzarella Recipe 2/21/2005 Chicken with Sun-dried Tomatoes and Mozzarella Adapted from http://www.cooks.com/rec/doc/0,1739,157179-224198,00.html 2 tbsp butter (try unsalted next time - lots of salt in tomatoes and cheese) 4 large chicken breasts, flattened to 1/4 inch thickness (I used a package of 3, and fileted two of them to be thin enough) 1 shallot, thinly sliced (I used one clove of garlic finely chopped and 3 thin cross slices of onion chopped instead) 2 tbsp sun-dried tomatoes, thinly sliced 1 lg bunch arugula (I skipped b/c we didn't have any) 1/4 c cooking or dry white wine 1/3 c water 4 oz mozzarella cheese, sliced In large skillet over medium-high heat, melt butter, and cook chicken breasts just until lightly browned on both sides, about 2 minutes per side. Remove chicken to plate. (Keep warm) In the remaining drippings, over medium heat, cook the shallot until tender. Add the wine, tomatoes, and water. Bring to a boil. Return the chicken breasts to the skillet, and top each breast with cheese. Cover and cook over medium low heat until the cheese melts, about 2 minutes. To serve, arrange arugula on large platter. Top with chicken. Spoon sauce over chicken. 4 servings.