Asiago & Cream Chicken

(1)

Minutes to Prepare: 20
Minutes to Cook: 35

Number of Servings: 5

Ingredients

8 Boneless Skinless Breast split in half2 tsp McCormick Roasting Rub French Herb2 Tbs. Olive Oil2 Tbs Unsalted Butter2 Celery Stalks Chopped1 cup chopped Carrots1/2 cup chopped onions1 Can Cream of chicken soup1 Can Cream of mushroom2 1/2 Tbs Yellow mustard1 Tbs Mayonnaise1 tsp Rosemary1 tsp Tarragon1 tsp Oregano3 tsp Chicken Bouillon1 Cup Water1 oz. thinly sliced Asiago Cheese

Directions

Preheat oven to 350. Saute the celery, carrots, and onions in the butter until the carrots are almost tender. It helps to but a lid on the mixture. While you wait on the carrots, in a Medium size pot add cream of chicken soup, cream of mushroom soup, mustard, mayonnaise, rosemary, tarragon, oregano, chicken bouillon, and water. When the carrots are done add them to the pot and let simmer on low while you prepare your chicken. The consistency should be slightly thinner than a cream gravy, add water if you need to. Pat chicken dry with paper towel then sprinkle roasting rub to one side of breast and pat with hand then take tongs and turn all chicken breast over and over coating both sides with rub. Add 1 Tbs. of oil to hot 10" skillet with 1/2 the chicken. Add the other Tbs of oil and cook remaining chicken. Cook chicken on medium high heat for approx. 2-3 minutes then turn. Note: Do not cook all of the way, the oven with do that for you. If you overcook the chicken it will be very dry. When the chicken is done transfer it to a 9x13 baking dish, cover with soup mixture and transfer to the preheated oven for 35 minutes. When the dish has 10 minutes left cover it with slices of Asiago cheese and return to oven for remaining time. This goes good on a bed on long grain brown rice.

Number of Servings: 5

Recipe submitted by SparkPeople user AMANDAABLES.

Servings Per Recipe: 5

Nutritional Info Amount Per Serving

Calories: 461.3
Total Fat: 23.0 g
Cholesterol: 111.3 mg
Sodium: 2,372.2 mg
Total Carbs: 17.3 g
Dietary Fiber: 1.9 g
Protein: 43.4 g

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Member Reviews

SANDEEB51
Sounds good but how do you fix it? - 11/5/08

Reply from AMANDAABLES (11/7/08)
Sorry I just jotted down the ingredients and did not realize that other people would see it yet. The recipe is complete now if you would like to take a look at it. Again, I am sorry for the confusion.
HEREAGAIN1
do what? - 11/5/08

Reply from AMANDAABLES (11/7/08)
Sorry! I just jotted a few of the ingredients down and did not realize that anyone would see it yet. The recipe is complete now if you would like to take another look at it. Again, I am sorry for the inconvenience.