I was going through my new Rachel Ray magazine, and I found a recipe that looked easy and delicious; Cheesy Chicken Bake. The first time I read this recipe, I thought it was a mistake. How in the world would a chicken breast cook for 10 minutes on the first side and 8 minutes on the second side without still being raw in the middle? Then there it was…a 6 oz. chicken breast. Where can I find this mysterious 6 oz. chicken breast? The ones I ever see are at least 10 oz… even many organic ones.
I took some liberties with the recipe…I used my 10 oz. chicken breast that was on sale, but I butterflied it. Instead of fresh cubed tomatoes; not a good garden this year, and store ones are not that great, I used 1 28 oz. can of diced tomatoes. Instead of one chopped onion, I used 2 small Vidalia onions, thinly sliced. Then I added crushed, sliced garlic. Add salt, pepper, poultry seasoning, and chopped parsley. I added the chicken breasts on top and add it in a preheated broiled oven. I cooked on one side for 12 minutes and the second side for 10 minutes. Add shredded fontina cheese on top and broil until bubbly!