Preparation

• Mix flour, 1 teaspoon of the Seasoning, sea salt and pepper in shallow dish. Moisten chicken lightly with water. Coat evenly with flour mixture

• Heat 2 tablespoons of the oil in large nonstick skillet on medium heat. Add half of the chicken; cook 3 minutes per side or until golden brown. Remove from skillet; keep warm. Repeat with remaining chicken, adding remaining 1 tablespoon oil if necessary

• Stir wine into skillet, stirring to release browned bits in bottom of skillet. Bring to boil. Stir in tomatoes, stock, capers and remaining 1 tablespoon plus 2 teaspoons Seasoning. Cook and stir on medium heat 5 minutes or until tomatoes are slightly softened. Spoon sauce over chicken to serve. Sprinkle with cheese