Provencal Chicken Casserole
Ingredients 5 tablespoons olive oil, divided 4 (6 ounce) skinless, boneless chicken breasts 1 lemon, juiced salt and freshly ground black pepper 1 1/2 cups halved cherry tomatoes 1 bunch green onions, cut into 1/2-inch slices 1/2 cup chicken broth 2 tablespoons coarse-grained mustard 1 1/2 sprigs fresh rosemary, chopped 1/2 bunch fresh thyme, chopped 2 cups shredded Gruyere cheese Directions Pour 3 tablespoons olive oil into a shallow platter and lay chicken breasts on top. Rub with lemon juice, salt and pepper. Heat 2 tablespoons olive oil in a nonstick skillet over medium-high heat and cook chicken breasts until browned, about 4 minutes per side. Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish. Place tomatoes and green onions in the baking dish and pour chicken broth on top. Combine mustard, rosemary, and thyme in a small bowl and brush onto chicken breasts. Place chicken breasts on top of the vegetables in the baking dish. Cover with Gruyere cheese. Bake in...