5 skinless, boneless chicken breast halves
1 1/2 teaspoons vegetable oil
2 cloves garlic, minced
1 teaspoon dried dill weed
1 tablespoon dried rosemary
1 teaspoon salt
1 1/2 teaspoons dried oregano
1 teaspoon dried basil
14 crushed pepperjack cheese cubes
1 1/2 tablespoons tarragon or olive oil
Place chicken and oil in a medium skillet over medium heat. Bring to a boil, reduce heat and simmer, uncovered, for 5 minutes. Remove from heat and drain.
In a large bowl toss the garlic, dill, rosemary, salt, oregano, basil, crushed pepperjack cheese cubes, tarragon or olive oil and tomatoes. Mix well. Transfer mixture to a shallow baking dish.
Bake at 350 degrees F (175 degrees C) for 30 minutes, or until chicken is cooked through. Top each breast with 1/2 cup of the sauce and top each breast with remaining 1/2 cup sauce. Cover and let stand overnight.
When the chicken is tender, flip each breast and sprinkle with 1/4 cup half-and-half cream. Top with remaining sauce and chicken. Delicious!