This recipe was a blend of my favorite crock-pot recipe and Ina Garten's recipe for a full roasted chicken. In the crock-pot recipe the chicken is placed in cream of mushroom soup and then stuffing mix is poured and top and then it bakes for several hours in the crock-pot. Ina's recipe is very simple and includes olive oil, lemon, pepper, salt, and a whole chicken.
So for this recipe I added in my favorite spice, (oregano), and used some sourdough bread I had leftover from a fondue I'd made the day before. The sourdough turned out to be a great choice, as it really put that distinctive and delicious sourdough flavor into the chicken and the marinade. It was also really easy, which is always a plus.
3 Chicken Breasts, cut in half and trimmed of excess fat
1 Lemon, cut into sixths
1 10.5 oz can Campbell's Cream of Mushroom Soup
1/2 Loaf Sourdough Bread, torn into pieces
1/2 cup Olive Oil
1 Tbsp Oregano
2 cloves of Garlic, minced
Salt and Pepper to taste
Pour the olive oil into a roughly 8 x 10 casserole pan. Add the garlic and oregano and stir. Mix in the cream of mushroom soup, salt and pepper. Place the chicken breasts in the casserole pan and flip back and forth until coated in the mixture. Scoot the thick mixture over the chicken so that they are mostly covered. Place the lemon slices between the pieces of chicken and sprinkle the bread chunks on top, then sprinkle with salt and pepper.
Cover and bake at 400 degrees Fahrenheit for about 50 minutes or until the inside of the breast reaches 165 degrees.