CHICKEN ALL' ITALIANA

Photo: Jessie Lee,  summer of 2010

Photo:  Jessie Lee and Charles Troyer, 1962

 Photo: Jessie Lee holding Rick, John's brother, 1955

CHICKEN ALL' ITALIANA
From Jessie Lee Troyer

1  1/2 lb. boneless chicken breasts, sliced in half to make filets

3-4 Tablespoons cooking oil

1/4 cup chopped green olives

3 T. capers, chopped

1/4 cup water

1/4 cup shredded mozzarella cheese

salt and pepper, to taste

Brown chicken breasts in hot oil over medium heat. Add chopped green olives, capers and water and sprinkle with salt and pepper.   Cook, covered, over low heat about ten minutes or until done.

Sprinkle shredded mozzarella cheese over each piece of chicken and leave over heat only two or three minutes, or sufficient time for cheese to melt.

Serve immediately.  6-8 servings.