7 ounces of shredded Cathedral Extra Mature Cheddar Cheese
1 peeled and thinly sliced yellow onion
2 cups of sliced baby bella mushrooms
¼ cup of thinly sliced sun-dried tomatoes
2 tablespoons of chopped fresh basil
salt and pepper to taste
Directions
Preheat the oven to 375°.
Season the chicken breasts on both sides with salt and pepper.
Next, add the oil to a large frying pan over medium-high heat. Once it begins to lightly smoke add in the chicken breasts and cook for 3-4 minutes or until lightly browned.
Flip the chicken over and immediately sprinkle the shredded cheese over top of the chicken.
Transfer the pan to the oven and cook for 8-10 minutes or until cooked through out.
Remove the chicken from the pan and place the pan on the cook top over medium-high heat.
Add in the onions, mushrooms, and sun-dried tomatoes and sauté for 4-6 minutes or until browned. Season with salt and pepper and stir in the fresh basil.
Serve the cheesy chicken with the sauteed mushrooms mixture.
