French Onion Chicken

The picture alone should make you want to fix this chicken.  Of course I saw this recipe on Cassie Craves first and knew we had to try it right away.  We made it the week after she posted.  Gray and I both found it to be wonderfully flavorful.  I'm sure you will see it on our menu plan again soon!

4 boneless skinless chicken breasts
1 stick butter
2 large onions (thinly sliced)
1 teaspoon sugar
1 cup panko breadcrumbs
1/2 tsp dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tbsp olive oil
1 egg (beaten)
1 cup shredded or sliced muenster, gouda, or gruyere cheese (we used gruyere...oh my heavens)

Heat oven to 350.  Melt butter in a pan over medium heat.  Add onions, sugar, salt, pepper and thyme.  Continue to cook the onions, stirring often, until the onions have become soft and caramelized. Remove the onions from the pan.  Season panko with salt and pepper.  Place in a bowl.  In a separate bowl place the beaten egg.  Dip the chicken into the egg and then into the panko mixture.  Heat olive oil in a skillet over medium heat, brown the chicken in the skillet on both sides.  Place the chicken into a greased baking dish.  Top chicken with onions and bake for 15 minutes. Top with cheese and bake for an additional 5 to 10 minutes.  Remove from onion when chicken is done and cheese is melted. 

Roasted Summer Squash

I saw this recipe on pinterest and it reminded me of how my mom fixed squash and zucchini when we were growing up.  This is such a simple and delicious way to fix these vegetables!  The recipe is from The Gracious Pantry but I adapted it slightly.

1 zucchini
1 squash
olive oil
garlic powder
onion powder
salt
pepper

Heat oven to 350. Slice squash and zucchini into half inch pieces.  Place on a non stick cookie sheet and brush with olive oil. Sprinkle each piece with a bit of garlic powder, onion powder, salt and pepper.  Bake for 12 minutes then flip and bake for 10 to 12 more minutes. 

Crock Pot Sour Cream and Bacon Chicken

This is such a great and quick meal, I love anything I can throw in the crock pot and it turns out delicious. I mean, who doesn't? We have made this recipe several times, don't know why it took so long for me to snap a pic! The recipe is adapted from Moms with Crockpots.

8 bacon slices
4 boneless, skinless chicken breasts
2 (10 oz) cans cream of mushroom soup
1 cup sour cream
1/2 cup flour
Salt and pepper to taste

Wrap each chicken breast with two pieces of bacon then place in the bottom of the crock pot. Mix together the cream of mushroom soup, sour cream and flour. Season with salt and pepper. Pour the sauce over the chicken. Cook on low for 6 to 8 hours.