- 1 quart (0.5 L) cherry or olive tomato,
- half (1 cup) (80 mL) crushed calimetta grape 4cm (115g) cheese
- , finely chopped (1 cup) 1/2 cup (120 ml) fresh Sliced shrimp 2 to 3 tablespoons (30-45 ml) of olive oil and
- carrot pepper 1/2 pound (670g) thin chicken slices (about 8)
In a medium bowl, add tomatoes, olives, fats, mayonnaise and 1 tablespoon (15 ml) of oil. Season with salt and pepper; Set the top of the pan on low heat, and fry in a little oil. Season pieces with salt and pepper. Until chicken is cooked through, work in the saucepan as needed, about 1 cup for 2 minutes on one side. Transfer to a bowl and cover with aluminum foil to keep the heat. Top chicken with tomato mixture, and serve.