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Chicken, Garlic Melt Recipe

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This recipe for Chicken, Garlic Melt, by , is from The Marley Family Cookbook #2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pierre LaMontagne


4 chicken breast halves
1 envelope dry soup mix
14 oz diced tomatoes, undrained OR
1 large tomato, chopped
2 cloves garlic, minced fine
1 tablespoon olive oil
1 cup shredded cheese

Chicken breasts should be boneless, skinless, & about 1 1/2 lbs.
Soup mix should be the Recipe Secrets "Savory Herb With Garlic" variety.
The cheese should be Mozzarella or Monterey Jack.
Preheat the oven to 375.
In a 13x9 roasting pan, arrange the chicken.
Blend the soup mix with the tomatoes, garlic, and oil; pour this evenly over the chicken.
Bake this uncovered for 25 minutes or until the chicken is thoroughly cooked.
Sprinkle with the cheese and bake an additional 2 minutes or until the cheese is melted.




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