Vella Cheeses are delicious in cooking. Here are some recipes for you to enjoy.     * indicates a low-carb recipe or variation Fried Cheese Grated Dry Jack Popovers Jalapeno Jack Corn Bread Spicy Vegetable Cheese Chowder Macaroni and Cheese Curried Broccoli or Potato Soup 3 Cheese Chicken Breasts in Tomato Sauce * Baked Polenta with Italian Style Table Cheese Potato Skins with Bacon and Cheese Olive Festival Toma * Herbal Cheese Toasts Baked Eggplant * Basil Cheeseburgers * Chicken Saltimbocca * Stuffed Zucchini *

For a low-carb alternative, serve on cooked spaghetti squash or whole wheat pasta. 1/2 cup olive oil 6 skinless boneless chicken breast halves 1/2 large onion, chopped 2 large garlic cloves, chopped 1 tablespoon dried oregano 1 15 ounce can tomato sauce 1 14 ounce can Italian style stewed tomatoes 1/3 cup dry white wine 2 bay leaves 8 ounces penne, freshly cooked 1 cup grated Vella Partially Skimmed Jack 1/3 cup grated Vella Asiago 1/3 cup grated Vella Dry Monterey Jack Preheat oven to 375 degrees F. Butter 9 x 13 inch glass baking dish. Heat oil in heavy large skillet over high heat. Season chicken with salt and pepper. Add chicken to skillet; sauté until outside is white, about 1 minute per side; transfer to plate. Add onion, garlic and oregano to skillet and sauté until onion begins to soften, about 4 minutes. Add tomato sauce, stewed tomatoes with their juices, wine and bay leaves and cook until sauce thickens breaking up tomatoes with spoon about 8 minutes; discard bay leaves. Line prepared dish with penne, arrange chicken over it, and cover the chicken and pasta completely with the tomato sauce. Mix cheeses in small bowl. Sprinkle cheeses over sauce. Bake until chicken is just cooked through and sauce bubbles, about 20 minutes. Serves 6.

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