Chicken-gasm



2 cloves of garlic

1 small onion

4 boneless/skinless chicken breasts

16 oz Feta cheese

1/4 Parmesan cheese

1/4 Sargentos Finely Shredded Italian cheese blend

(has Parmesan, fontina, mozzarella) or you can use

shredded white cheese

milk

16oz sour cream

large chopped tomato

oregano

thyme

basil

rosemary

white wine



Use medium heat to saute onion and garlic for a little bit in a drop

of oil or butter and a splash of white wine. Add the chicken breasts

and enough milk to cover the breasts halfway and begin simmering. Add

the spices to your own tastes. As the chicken continues to simmer add

a couple of tablespoons of sour cream to make the sauce thick. (I

usually use a little over half a large carton.) Add 8 oz of the feta

cheese and a couple of tablespoons of Parmesan cheese. Add the

tomato. If there is not enough sauce covering the chicken, add either

more milk or sour cream. When the chicken is about 3/4 or 1/2 way

through, add the rest of the feta cheese. Simmer until the chicken is

no longer pink inside. Serve over pasta and sprinkle the shredded

white cheese on top.