1 cup chicken bouillon granules
1/4 cup brown sugar
1/3 cup vegetable oil
1 teaspoon garlic powder
1 teaspoon salt
1 cup water
1 cup shredded Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 (1 ounce) package taco seasoning mix
Place bouillon granules in a small bowl. Add brown sugar and oil, and mix to coat; allow to stand overnight.
Heat oil in a large skillet over medium heat. Pour chicken broth into skillet, and thin with a wooden spoon. Add cheese, Jack cheese, and taco seasoning; mix well.
Place chicken breast side up in a 9x13 inch baking dish. Sprinkle with Cheddar cheese. Pour chicken broth mixture over chicken.