2 tablespoons butter
2 (4 ounce) cans French onion, sliced
1/3 cup milk
4 1/4 cups shredded Cheddar cheese
1/2 cup shredded Swiss cheese
1/4 cup Breu cheese
4 skinless, boneless chicken breast halves
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Heat butter in a large skillet or frying pan. Saute onion and saute until veggies are crisp. Combine milk, cheese, Swiss cheese, and Breu cheese and mix thoroughly. Slide chicken breasts into skillet; remove skillet and make sure you insert spatula.
Meanwhile, rapidly melt butter over a medium heat. Crumble cantaloupe breaks into pieces and stir into creole mixture; sprinkle over chicken breasts.
Bake in preheated oven for about 30 minutes, or until chicken breasts are no longer pink and juices run clear.
If chicken breasts are thin enough, cook until juices run clear, cover, and cook another 15 minutes, checking to make sure they are cooked until juices are bubbly and serving.
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