Friday, March 30, 2012

Bistro Chicken

Bistro Chicken with Oriental Cabbage Salad and Oven Fried Potato Wedges
I'm almost through the 40 pounds of chicken I bought in Januray, and I hate to admit that I had gotten into a bit of the "boneless skinless breast" rut. I was lookin' for some variety!

This had some new flavors my family isn't used to, so I was bit nervous about it - the French Onion soup was issue #1, but after it was served, no one protested!

I'd like to try this as a freezer meal the next time I make it - by freezing the whole pan before baking with the swiss cheese slices on top, this might make the dinnertime prep a little easier on me!

The grown-ups really enjoyed this recipe. I think my sons enjoyed the slices of swiss cheese snuck before dinner from the chef better, but each ate a few bites of the chicken without complaining.

Bistro Chicken
recipe adapted from This Week for Dinner

Boneless, skinless chicken breasts (I did two, but the amount of sauce could handle probably four)
1 tablespoon butter or olive oil
1/2 cup chopped onions

14-oz can diced tomatoes (I get petite diced)

1/2 teaspoon Italian seasoning
1 can French Onion soup

Swiss cheese, sliced

Cut chicken breasts into thirds and pound them thin before browning. Brown the chicken breasts in a medium-high skillet in oil or butter. Remove and place in casserole dish.

Cook onions in skillet for 5 minutes. Add tomatoes, Italian seasoning, french onion soup and cook together to reduce liquid for 5 minutes. Pour sauce over chicken in the casserole dish, top with Swiss cheese.

Bake for 20 minutes at 350 degrees.

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