3 skinless, boneless chicken breast halves
1 tablespoon olive oil
1/4 teaspoon dried minced onion
1 teaspoon dried basil
1 cup crushed tomatoes
1 cup butter
2 cloves garlic, sliced into 4 slices
1 tablespoon chopped fresh parsley
1/2 teaspoon dried rosemary
1/4 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (26 ounce) can chicken broth
1 (4 ounce) can chopped fresh mushrooms
1 (8 ounce) package shredded Cheddar cheese
Heat oil in large skillet to 375 degrees F (190 degrees C).
Place chicken into skillet, and brown on both sides. Transfer to a bowl to cool down.
Spoon chicken into a 9x13 inch baking dish. Layer chicken on top of veggies, reserving 1/2 cup skin and bones of chicken. Arrange chicken on top of cacciatore, and sprinkle with cheese. Cover dish, and refrigerate overnight so it can be used as a centerpiece and dessert.
Preheat oven to 350 degrees F (175 degrees C).
Bake chicken at 350 degrees F (175 degrees C) for about 30 minutes, or until cooked through and juices run clear.