Chicken Picasso

I cooked up this meal for my sweet hubby last week.  He said it was a hit!  It makes a lot which was evidenced by our days and days of leftovers.  It is a really colorful dish as well; perfect for a dinner party!

What You Need
4 chicken breasts
2 medium onions
3 bell peppers
2 large garlic cloves
14oz can diced tomatoes 
1 vegetable bouillon cube
Grated cheese (whatever kind you like best!)
1 tbsp Italian herbs
1/2 cup water
1/2 cup cream
2 tbsp oil
1 tbsp butter
pinch nutmeg
pepper
salt

What to Do
1. Heat oven to 400*F.

2. Season chicken with salt and pepper.  Heat butter and oil in large skillet over medium-high heat until butter has melted.   Lightly brown chicken on both sides, about 3 to 4 minutes per side.  Transfer chicken to 9 by 12-inch baking dish.

3. Add onion to skillet and cook, stirring, until soft.  Transfer onions to baking dish.  Add bell peppers to skillet and cook, stirring, until soft.  Transfer bell peppers to baking dish.

4. Add garlic to skillet and cook until fragrant, about 30 seconds.  Add water, diced tomatoes, Italian herbs, bouillon, nutmeg, and half and half.  Season with salt and pepper to taste and stir well.  Simmer sauce over low heat for 5 minutes.  Pour sauce over chicken and vegetables.

5. Cover baking dish with aluminum foil and cook for 30 minutes.  Remove from oven and uncover.  Top with cheese and bake, uncovered, 15 minutes or until cheese has melted and chicken is cooked through.  Serve over pasta.