Categories: Poultry, Italian 
      Yield: 6 servings 
  
      2 tb Margarine or butter                15 oz Tomato sauce (1 can) 
    1/2 ts Dried sage, crushed             1 1/2 ts Dried oregano, crushed 
      3    Whole chicken breasts (about      1/2 ts Garlic powder 
           -2 1/4 lbs), skinned,             1/2 ts Lemon pepper 
           Boned and halved lengthwise         6    Thin slices Swiss cheese 
      1    Green pepper, cut in thin           6    Thin slices ham 
           -strips                                  Hot cooked rice or spaghetti 
    1/3 c  Sliced fresh mushrooms          
  
  Combine the margarine or butter and sage in a 12 x 7 1/2 x 2-inch 
  microwave-safe baking dish.  Microcook, uncovered, on HIGH for 30 to 60 
  seconds.  Rinse chicken and pat dry.  Add to dish, turning once to coat 
  well.  Add green pepper and mushrooms.  Cover with vented microwave-safe 
  plastic wrap and cook on HIGH for 8 to 10 minutes or until chicken is 
  tender and no longer pink, turning chicken over and rearranging once. 
  Remove chicken and vegetables from dish with a slotted spoon.  Stir tomato 
  sauce, oregano, garlic powder and lemon pepper into the drippings in pan. 
  Cook, covered, on HIGH until hot and bubbly, about 3 to 4 minutes. 
  Meanwhile, wrap each piece of chicken with a cheese slice, then a ham 
  slice.  Place in dish on top of sauce.  Top with the cooked vegetables. 
  Cook on HIGH, covered, for 3 to 5 minutes until heated through, giving dish 
  a half-turn once.  Serve with hot cooked rice or spaghetti. 
   
  Makes 6 servings. 
   
  NUTRITION INFORMATION PER SERVING Calories: 466 Protein: 44 g 
  Carbohydrates: 34 g Fat: 17 g Cholesterol: 113 mg Sodium: 952 mg Fiber: 3 g 
   
  [ BETTER HOMES & GARDENS; Prize Tested Recipes; Sept 1987 ] 
   
  Posted by Fred Peters.