Italian Chicken With Asiago Crisps
How can you resist a recipe that lets you make your own chips with cheese?!
- 1½ pounds chicken breast, boned and skinless
- 1 container of cherry or grape tomatoes
- 3 onions, peeled and halved
- ½ pound baby zucchinis
- 1 cup Italian salad dressing
- ½ cup chicken stock
- 1 cup Asiago cheese, shredded
Put the chicken, tomatoes, onions, zucchinis, dressing and chicken stock into your slow cooker.
Set the cooker on high and let cook for approximately 4 hours (or set to low and cook for 6-7 hours).
Fifteen minutes before dinner, heat oven to 375-400°.
Spread the shredded Asiago in a thin layer on a greased cookie sheet.
Bake until the cheese is brown but not burned, about 5 minutes.
Let the cheese cool for 2-3 minutes, then break into large pieces.
Serve the chicken with the cheese crisps on top and the stewed vegetables on the side.
- You can always substitute or supplement the zucchinis (baby or full-size) with eggplant or yellow squash.
Submit!
