Asiago & Cream Chicken

8 Boneless Skinless Breast split in half
2 tsp McCormick Roasting Rub French Herb
2 Tbs. Olive Oil
2 Tbs Unsalted Butter
2 Celery Stalks Chopped
1 cup chopped Carrots
1/2 cup chopped onions
1 Can Cream of chicken soup
1 Can Cream of mushroom
2 1/2 Tbs Yellow mustard
1 Tbs Mayonnaise
1 tsp Rosemary
1 tsp Tarragon
1 tsp Oregano
3 tsp Chicken Bouillon
1 Cup Water
1 oz. thinly sliced Asiago Cheese

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.