This recipe was part of the Food Fight: Chicken Breast Challenge which ended May 2, 2008 05:00 PM. See winners »

• 2 large chicken breasts, halved
• 3 cloves garlic, finely minced
• 1/4 cup + 2 Tb olive oil
• Italian-style bread crumbs
• 1/2 cup grated parmesan
• 2 dashes garlic powder
• 8 oz mushrooms, sliced
• 1 cup chicken stock or low-sodium broth
• 4 slices Muenster cheese

1. Pre-heat oven to 350 degrees
2. Combine the garlic and 1/4 cup olive oil in one bowl and the bread crumbs, parmesan and garlic powder in another
3. Heat the 2 Tb olive oil in a large oven-safe skillet or pan over medium-high heat
4. Dredge both sides of the halved breasts in the garlic-olive mixture first, then in the bread crumbs-parmesan mixture and place in the heated skillet to lightly brown (do not cook all the way through) on each side
5. Place a slice of muenster cheese on top of each breast and sprinkle the sliced mushrooms on top. pour the cup of chicken stock/broth over all and cover with lid or aluminum foil.
6. Place in 350 degree oven for 30 minutes
7. Uncover and baste the chicken with juices if necessary (if it’s a small enough dish, the juices will surround the chicken but if it’s large and the chicken is mostly on dry land, baste). Place back in oven (uncovered) for another 15 minutes
8. Serve with rice, pasta or potatoes – there will be about a cup of thin gravy