2 pounds skinless, boneless chicken breast halves
1 (10 ounce) package frozen mixed vegetables, thawed
6 carrots, sliced
1 onion, diced
1/4 cup olive oil
2 slices processed cheese food, cubed
1 2/3 cups shredded Cheddar cheese
Place chicken in an ovenproof serving dish. Flip, cut sides down, and reserve liquid from skillet.
Bring a large pot of lightly salted water to a boil. Place cooked chicken in pot, and cook for about 1 hour.
Meanwhile, in a large skillet, cook vegetables and carrots over medium heat until veggies are tender. Drain and set aside.
Heat 4 tablespoons olive oil in the skillet over medium heat. Add chicken and veggies and brown lightly on both sides. Add 1/2 cup carrot, onion, or green pepper; stir. Cook for about 1 minute. Add 1 tablespoon olive oil to skillet. Then add shredded cheese.
Bake chicken uncovered for 25 minutes, or until chicken is golden brown. Cool before removing chicken from pan. Serve warm.