1 pound skinless, boneless chicken breast halves
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 teaspoon dried rosemary
1 tablespoon dried sage
1/4 cup dried oregano
2 teaspoons dried red pepper flakes
1 tablespoon dried basil
1 teaspoon dried oregano
2 teaspoons dried basil
1 teaspoon garlic powder
1/2 teaspoon salt
1 tablespoon olive oil
1 (10.75 ounce) can condensed cream of chicken soup
2 tablespoons olive oil
1 teaspoon coarse salt
2 teaspoons dried rosemary
1 teaspoon dry sage
Top chicken with 1/3 cup olive oil, onion, garlic, sage, rosemary, oregano, red pepper flakes, basil, oregano and garlic powder, and sprinkle with salt and salt. Cover tightly with aluminum foil and refrigerate 3 hours.
Preheat oven to 350 degrees F (175 degrees C).
Arrange chicken in 9x13 inch baking dish. Heat oil and medium heat over medium heat, add chicken and cook approximately 10 minutes on each side, turning occasionally.
Place chicken in oven and continue cooking approximately 10 minutes per side, turning once, until chicken is no longer pink and juices are bubbly. Reduce oil and chicken to a medium heat and pour soup over chicken.
Bake uncovered at 350 degrees F (175 degrees C) for 1 hour, uncovered. Season with salt and pepper to taste. Boil uncovered, uncovered mixture for 10 minutes.
Meanwhile, in a large skillet, heat 1/2 cup chicken broth over medium heat. Cook uncovered chicken in broth, stirring occasionally, until juices are liquid, about 5 minutes.
While chicken is cooking, heat 1/2 cup olive oil in a medium skillet sizzling with a little water over medium heat. Add chicken and cook about 5 minutes on each side, until chicken is no longer pink and juices are slightly runny. Remove chicken from broth. Stuff chicken with onions and bell pepper (optional).
Saute chicken in olive oil and chicken broth mixture until heated through (about 5 minutes).
Remove chicken from uncovered baking dish and place on rack. Place chicken and vegetables on top as well. Cover with egg and vegetable mixture. Sprinkle with rosemary and sage. Bake uncovered mixture 25 minutes, uncovered chicken roast 5 minutes longer. Remove from oven and let stand 5 minutes, before discarding. Top with shredded mozzarella cheese.
This was wonderful. My husband and I loved it. He said it was the best birthday cake he has ever had. I had all the ingredients and was able to make the cake in 30 minutes. It was super sweet and went great with the cranberry sauce. I would recommend checking it after 25 minutes as the edges got pretty brown on mine. They are perfect together! I had to add salt, too.
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