Asiago Crusted Chicken with Tomato & Basil

Ingredients

• 4 boneless, skinless chicken breast halves (about 1 lb.)
• 1 cup shredded Asiago cheese (about 4 oz.)
• 1 Tbsp. olive oil
• 1 cup finely chopped onion
• 2 tomatoes, chopped
• 1/2 cup dry white wine
• 1 1/2 cups water
• 1/Homestyle Stock - Chicken
• 2 Tbsp. fresh basil leaves

Directions

• Lightly moisten chicken with water. Firmly press cheese onto both sides of chicken.
• Heat oil in 12-inch nonstick skillet over medium-high heat and cook chicken 4 minutes, without disturbing or turning to allowing cheese to melt. Turn and cook until chicken is thoroughly cooked, about 2 minutes. Remove chicken from skillet; keep warm.
• Cook onion and tomato in same skillet, stirring occasionally, until onion is tender, about 3 minutes. Stir in wine, then reduce heat to medium-low and simmer 2 minutes. Stir in water Homestyle Stock - Chicken until Stock is dissolved. Return to a simmer and cook 2 minutes. Stir in basil and serve, if desired, with hot angel hair pasta.