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Provolone & Herb-Crusted Chicken With Sauteed Onions And Garlic
***I love to cook with garlic, onion, and olive oil and prefer a little more (adjust those ingredients to your liking)
Ingredients:
4-6 Skinless-Boneless Chicken Breasts
1 Cup Evaporated Milk
1 Cup Water
1 Large White Onion, Chopped
1 Garlic Clove, Minced
1/2 Cup Chopped Celery
1 Tbsp. Dried Basil
1 Tbsp. Dried Thyme Leaves
1 Tbsp. Dried Rosemary
1 Tsp. Sea Salt
1 Tsp. Black Pepper
1 Tbsp. Extra Virgin Olive Oil
1/2 Cup Finely Chopped Bread Crumbs
2 Tbsp. Melted Butter
*** (I use Smart Balance instead of butter because it's healthier - regular Smart Balance can be used for cooking, pan frying, and most baking. Smart Balance Light can be used for light sautéing, broiling, & melting on vegetables. FYI - The Omega Plus Smart Balance is the ultimate spread because it contains Menhaden Oil which helps promote a healthy level of triglycerides)
Directions:
Preheat Oven to 350 degrees.
Place Boneless-Skinless Chicken Breasts in a shallow roasting pan.
On the stove top sauté chopped onion in olive oil until translucent.
Add minced garlic and chopped celery and sauté for an additional 1-2 minutes.
Add 1 cup of water and evaporated milk and stir well.
Add sea salt, black pepper, basil, rosemary, and time and give your sautéed mixture a good stir.
Remove mixture from stove top.
Place a slice or half a slice of provolone (depending on how much cheese you like) on each piece of chicken.
Spoon a generous portion of onion, garlic, and herb mixture over each piece of chicken.
Top with breadcrumbs over mixture and drizzle with melted butter.
Bake for 45-55 minutes at 350 degrees and then 10 minutes at 400 degrees.
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