Chicken Portifino

12 8-oz. boneless skinless chicken breasts, halved

1 C. all-purpose flour, seasoned with salt and pepper

3 C. vegetable oil

1 1/2 C. butter

1 lb., 4 oz. sliced mushrooms

1 lb. caramelized cooked onion slices

1-1/2 C. green onions, chopped

3/4 C. dry white wine

1-1/2 C. chicken stock (or broth)

1 lb., 8 oz. (6 each) red bell peppers, roasted and quartered

24 fresh basil leaves

24 1-1/2 oz. mozzarella cheese slices

Lightly dust chicken with seasoned flour on all sides. Cook chicken in oil over medium heat until browned; remove chicken and discard pan grease.

Add butter to pan. When melted, add mushrooms, caramelized onions and green onions. Cook until softened, about 3 minutes. Deglaze pan with wine. Add stock and bring to boil; simmer mixture 2 minutes.

Arrange browned breasts in baking pan. Pour mushroom-onion mixture over meat; top evenly with roasted pepper pieces, basil leaves and cheese slices.

Bake chicken in 450�F oven until thoroughly cooked and cheese is melted, about 8 minutes. Allow one breast half with topping for each serving.

Yield: 24 servings.