1 cup olive oil
6 skinless, boneless chicken breast halves
1 small onion, chopped
2 tablespoons lemon juice
handful saltines
1 tablespoon honey
2 tablespoons onion powder
3 tablespoons distilled white vinegar
3/4 teaspoon dried sage
1/2 lemon
8 slices Cheddar cheese
Heat olive oil in a shallow heavy skillet over medium heat. Stir in the chicken; brown 2 minutes on each side. Add lemon juice and garlic salt to skillet.
Spoon chicken into prepared 4-quart slow cooker. Get 5 pieces of cheese onto each chicken breast.
Cover and simmer 15 minutes. Remove chicken from liquid and golden brown. Remove chicken and pat dry. Drain remaining small amounts of liquid from skillet.
Heat 3 tablespoons olive oil in a microwave-safe dish. Broil chicken breasts for 3 minutes, turning once. When chicken is cooked remove liquid from skillet and spoon sauce over all.
Delicious or no-fat dressing!