|Bistro Chicken with Oriental Cabbage Salad and Oven Fried Potato Wedges|
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.
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.