2 pounds chicken breast meat
2 boneless, skinless chicken breast halves
3 tablespoons butter, melted
1 onion, diced
1 tablespoon lemon juice
2 cups water
1 tablespoon dried minced onion
1 teaspoon homemade cornstarch
2 cups chicken broth
1 (10 ounce) can refrigerated oatmeal
1 cup shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts in a large metal bowl, and press crack into the bottom of a 9x13 inch baking dish. Place the tomato mixture on top of the breasts. Sprinkle shredded cheese over the tomatoes and spread evenly, overlapping in the pan.
Bake at 350 degrees F (175 degrees C) for 20 minutes in the preheated oven, or until chicken is cooked through and juices run clear.