2 tablespoons olive oil
2 tablespoons chopped fresh parsley
1/2 teaspoon garlic powder
1 teaspoon dried or chopped onion
2 tablespoons olive oil
3/4 teaspoon dried rosemary
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried sage
4 skinless, boneless chicken breast halves - cut into 1/4 inch cubes
1 1/2 cups shredded Cheddar cheese
2 cups milk
1 teaspoon lemon juice
2 tablespoons minced fresh rosemary
Heat oil in a medium skillet over medium heat. Saute the parsley, garlic powder, onion, olive oil, rosemary and salt for 3 minutes. Stirring constantly, brown chicken.
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, mix the olive oil, chicken, cheese and milk.
Stir the lemon juice and rosemary into the chicken mixture. Pour chicken mixture into a 10x13 inch baking dish. Sprinkle with sliced cheese. Cover and refrigerate overnight.
The next morning, preheat oven to 375 degrees F (190 degrees C).
Bake uncovered for 55 to 60 minutes or until chicken is cooked through and juices run clear.
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