Chicken breasts w/Swiss cheese

Heat the oven to 350º - have a baking sheet sprayed w/nonstick spray.

Have 4-6 chicken breast (halves) ready to prep.

In a small pan, saute a clove of minced garlic with 1/2 c. chopped onions (seasoned w/S&P)  in 1 T. butter until soft.

While the onions/garlic are cooking, pound 4-6 chicken breast halves lightly, until they're flattened evenly.  Season the chicken with S&P and then evenly spread the cooked onions/garlic over each.

In a small bowl, mix together:

1/3 cup unseasoned breadcrumbs

1/3 cup Panko crumbs

1 T. parsley flakes (fresh or dried)

S&P 

1/2 cup grated (or minced) gruyere cheese (or swiss)

Divide it evenly and sprinkle it over each pc. of chicken, then pat it down gently. 

Melt 3-4 Tblsp. butter and drizzle over the crumbs.

Mix together 1/4 C. white wine, 1/4 C. chicken broth/stock & 1 T. parsley flakes and pour it into the pan (NOT onto the chicken).

Cover loosely with foil.  

Bake for 40 minutes. 

Raise the temp. to 375º.

Remove pan from oven and discard foil.  

Return to oven and bake for another 10-15 minutes until the crumbs are golden brown.

Classic Roast Chicken

Preheat oven to 350ª.  Rinse a 3-5# chicken, trim and discard excess fat.  Slice up a lemon. In a baking pan/roaster, place half the lemon slices and set the chicken on top of them.  Put the remaining lemon slices inside the chicken along with several peeled cloves of garlic.  Season the chicken liberally with your favorite seasonings/herbs.  I use salt, pepper, Trader Joe's 21 season salute, fresh basil, rosemary, thyme... be creative and don't skimp!!

Roast the chicken, uncovered, for 1-1/2 to 2 hours (depending on its size).  It's done when you check the thickest joint by a leg - pull it outward & pierce it with a knife. If the juice runs clear, it's done. If you see ANY pink - put it back in the oven for another 15 minutes. Keep checking until it's done. Remove chicken to a platter, let it sit for 10 minutes or more before serving.

Simple. Delicious!!