Creamy Tomato Chicken Breast

• 6 boneless skinless chicken breast halves
• salt & pepper
• 2 teaspoons flour
• 2 teaspoons olive oil
• 12 diced onion
• 1 (28 ounce) can diced tomatoes
• 2 teaspoons vegetable stock base (Better Than Bouillon brand name)
• 2 garlic cloves
• 1 teaspoon dill weed
• 4 ounces neufchatel cheese or 4 ounces cream cheese

1. Preheat Oven to 375.
2. Pat chicken breast dry with paper towels.
3. Season with salt and pepper.
4. Heat non-stick frying pan.
5. Add 2 tsp olive oil.
6. Dredge 3 of the breast with flour, add to hot pan and brown both sides.
7. After brown put into baking dish and place them in the oven.
8. Add 2 more tsp of oil to pan, coat the pan.
9. Dredge and brown last three breast.
10. Add to baking dish and continue to baking while the sauce is cooking.
11. Add diced onions to pan.
12. Saute until nicely browned.
13. Add diced tomatoes, garlic, veg.
14. base, and dill weed.
15. Use potato masher, food chopper or hand held blender to break tomatoes down a little bit.
16. Cook 10 min on high to reduce, stirring often.
17. Add cheese.
18. Stir until cheese is blended into sauce.
19. Add chicken and dippings.
20. Toss chicken to coat with sauce and to mix in dippings.
21. Serve with pasta.

chicken, salt, flour, olive oil, onion, tomatoes, vegetable stock base, garlic, dill weed, cheese

Taken from www.food.com/recipe/creamy-tomato-chicken-breast-285383 (may not work)