Rosemary and mustard are a delicious combination…but I decided to amp up the delicious factor by also adding cheese! The thin sliced chicken stays moist due to the added water, while also sucking up every flavor. No ingredient overpowers another in this dish. I stick it underneath the broiler at the very end to give the top of the chicken a golden brown color. This recipe could be great for entertaining.

3 tablespoons ricotta cheese

1 ½ tablespoon whole grain mustard

1 ½ tablespoon Dijon mustard

1 tablespoon rosemary

8 thin sliced chicken breasts

¼ cup parmesan cheese (grated)

½ cup water

1 cup onions (sliced)

Salt and pepper to taste

Preheat the oven to 400 degrees Fahrenheit.

Mix together the ricotta, two kinds of mustard, and rosemary. Spread over the chicken, on both sides.

Lay the chicken out into a casserole dish, trying not to overlap. Sprinkle with some salt.

Drizzle in the water so it’s evenly distributed throughout the dish.

Sprinkle the chicken with the parmesan cheese so there’s an even coating on each piece.

Spread the sliced onions out on top of the chicken.

Add some freshly ground black pepper.

Insert into the oven and bake for 30 minutes and then switch to the broiler to broil for 10 minutes.

Serve and enjoy!