Olive oil
1 can cream of mushroom soup
6 chicken breasts with bone
5 cloves garlic (cut up)
1 onion, sliced
Pepper to taste
3/4 c. of low fat milk

Add enough olive oil to cover bottom of the roasting pan. Place the pan over medium heat and lightly brown garlic and onion. Add chicken breast, brown lightly on both sides and stir to prevent burning. Add mushroom soup and milk, blend together and cook another 5 minutes on low heat.

Remove pan from stove and cover with aluminum foil. Bake at 350 degrees for approximately 40 minutes, stirring occasionally to prevent burning. When the chicken is done, remove from oven and serve with rice and your favorite vegetable.

This can also be cooked on your outdoor gas grill during the summer months. Follow directions above and place on the grill with the barbecue cover down and cook approximately 40 minutes or until done.