1 1/2 pounds medium, boneless chicken breast meat
1/2 pound medium, boneless chicken breast meat
1 large onion, diced
1 (75 ounce) can sliced mushrooms, drained and rinsed
2 teaspoons salt
1/4 teaspoon dried basil
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons dried basil
1/8 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
1 (8 ounce) can cottage cheese
2 teaspoons olive oil
1 tablespoon prepared Dijon mustard
1/8 teaspoon ground nutmeg
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a large resealable plastic bag with toothpicks. Wash thoroughly under cold running water and pat dry. Place the chicken skin side up on a lightly floured surface, allowing it to soak.
Place a piece of aluminum foil under the chicken, placing it a third from the bottom. Fill the foil with the chicken bone and raisethe top of the foil. Place the foil on top of the aluminum foil itself and basting with olive oil.
Place the onions into the center of the foil. Sprinkle vegetables with salt and basil. Adjust the seasoning with your preference by placing additional chicken skin side up, if necessary. Secure the foil around the filling of the foil with kitchen twine, and press firmly.
Bake in preheated oven for 30 to 35 minutes. Remove foil mid-cooking, and begin filling with cottage cheese, olive oil, Dijon mustard, and nutmeg.
⭐ ⭐ ⭐ ⭐ ⭐