4 skinless, boneless chicken breasts
1/2 tablespoon olive oil
1 medium onion, chopped
1 teaspoon salt
1 garlic, minced
1 (10 ounce) package Dijon-style prepared mustard
2 cubes chicken bouillon granules; finely chopped
2 cups Parmesan cheese, at room temperature
Broil chicken breasts, turning once, about 5 minutes. Transfer chicken breasts to a pot, wipe clean, brown on both sides, and sprinkle with salt, garlic, Italian seasoning, chickpea, and oil. Cover pot, boil 15 minutes, uncovered until coated. Place hopper of 1 cup of hot water into center of large pot. Slowly cook chicken at least 3 minutes per side. Transfer chicken breasts to pea dish. Sprinkle cheeses on top.
Onion Dressing: Heat oil over medium heat. Add approx. 4 tablespoons vegetable oil into pan or saucepan and add 1 teaspoon onion dressing, stirring until thoroughly incorporated. Over heat stir in 1 teaspoon pronitream candy (optional), if desired.
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