2 Garlic cloves, crushed (you can substitute about a tablespoon of garlic powder or garlic salt for this one, but if you use the garlic salt, don't use the salt listed below)
about 1/2 cup Oregano
about 1/2 cup Basil
Salt to taste
Pepper to taste
6-10 crushed Tomatoes (I use Roma, but any will do - you can also substitute canned diced tomatoes)
Gouda Cheese- grated
1 tbs Olive Oil
1 medium Diced Onion
Salt and pepper the chicken breasts to taste
Brown chicken breasts in olive oil
Add crushed garlic and onions (garlic salt or garlic powder may be
substituted)
Cover with crushed tomatoes, add oregano and basil to taste (as mentioned above, I use about 1/2 cup of each - this may seem like a lot, but the final result is worth it.)
Simmer for about an hour occasionally turning chicken and basting with the
tomato mixture
Serve using the tomato mixture as a sauce, covered to taste with grated
Gouda cheese
Good side dishes with this are salad, and cooked, sliced potatoes, using the
leftover sauce as a gravy for the potatoes, and steamed broccoli with a hint
of lemon juice.
*A note abut the cheese.
You will notice that a lot - well, honestly, almost all of my recipes recommend Dutch Gouda cheese. Preferably, what the Dutch call Jong Belegen Goudse Kaas (Young Belegen Gouda Cheese) which is a medium aged mild yellow cheese. The Dutch make this wonderful cheese in several ages: (Jong, Jong Belegen, Belegen, Extra Belegen, Oud Belegen, Oud, and Overjarig)
It is, as I mentioned, a smooth, mild yellow cheese that melts nicely. I lived in the Netherlands for about a year, and learned to love this stuff, and use it whenever I can get it.
Here in the US, I generally get May-bud in the 7 oz package (red) made in the states by Churny Company of Weyauwega, Wisconsin, and is available in most grocery stores, but only because even when I can find the imported stuff, it costs about double what this costs, and us almost always the more aged variety, which in my experience is harder, not as mild, and doesn't melt as nicely.
The down side of this is that the domestic variety doesn't taste as good as the imported cheese.
