2Combine the garlic and 1/4 cup olive oil in one bowl and the bread crumbs, parmesan and garlic powder in another
3Heat the 2 Tb olive oil in a large oven-safe skillet or pan over medium-high heat
4Dredge 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
5Place 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.
6Place in 350 degree oven for 30 minutes
7Uncover 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
8Serve with rice, pasta or potatoes – there will be about a cup of thin gravy
Dread the tediousness of peeling garlic? In this CHOW Tip, Jenny Stewart shares a secret to getting the task done with minimal effort: Microwave your garlic for about 20 seconds before peeling it. This won't completely remove the husk, but it'll make the garlic cloves slide out with surprising ease.