Baked Monterey Chicken Breasts


4 chicken breasts, skinless and boneless, thawed
1 cup mayonnaise
½ cup grated Parmesan Cheese
2 tablespoons butter
1 tablespoon vegetable oil
1 large sweet onion, cut into thin, half moon slices
8 ounces sliced white mushrooms
4 slices Swiss Cheese


Preheat oven to 350 degrees. Spray a baking dish (large enough to hold the breasts) with a non-stick spray.

Place breasts in baking dish in a single layer, not touching. Mix mayonnaise and Parmesan Cheese in a small bowl and evenly spread mixture over the chicken breasts.

Bake breasts for 30 minutes. While chicken is baking, melt butter in a saute pan, over medium heat, and add the oil. Place onions and mushrooms in oil and saute until onions are light golden brown and mushrooms are soft.

After 30 minutes, remove breasts and evenly divide onions and mushrooms on top of the breasts. Cover each breast with a slice of Swiss Cheese.

Bake for an additional 8 – 10 minutes. Remove from oven and serve.