2 pounds boneless, skinless chicken breast halves
2 tablespoons olive oil
1 tablespoon chicken bouillon granules
1 teaspoon salt
1 medium onion, chopped
2 cloves garlic, minced
1 (16 ounce) package shredded Cheddar cheese
1 (16 ounce) package shredded Swiss cheese
Heat oil in a large skillet over medium heat. Saute chicken breasts for 8 to 10 minutes, stirring frequently. Remove chicken from skillet, discarding grease. Stir with olive oil, bouillon, salt, onion and garlic into skillet. Cook until chicken is no longer pink. Stir in chicken broth, cheese and Swiss cheese. Pour over chicken in skillet and cook over medium heat for 5 minutes, stirring occasionally.