You may also like
Categories:
olive oil yellow onions ground pepper salt garlic balsamic vinegar ground oregano tomatoes parsley chicken breasts olive oil breadcrumbs Parmesan cheese ground pepper
Viewed: 59 - Published at: 4 years agoIngredients
- 1 Tablespoon Olive Oil
- 2 Yellow Onions, Cut In Half And Thinly Sliced
- 1/4 teaspoons Ground Pepper
- 18 teaspoons Salt
- 3 cloves Garlic, Minced
- 1 Tablespoon Balsamic Vinegar
- 1/2 teaspoons Ground Oregano
- 1 cup Canned Petite Diced Tomatoes
- 1/4 cups Chopped Flat Leaf Parsley
- 2 Boneless, Skinless Chicken Breasts, Cut In Half Lengthwise
- 1 Tablespoon Olive Oil
- 1/2 cups Panko Breadcrumbs, Whole Wheat Or Regular
- 1/4 cups Grated Parmesan Cheese
- 1/4 teaspoons Ground Pepper
Method
- For the onion mixture: Heat olive oil in a large skillet set over medium heat.
- Add onions, cover pan and cook, stirring occasionally, until onions are deep golden brown, 4045 minutes.
- While cooking, add water as necessary, a few tablespoons at a time, to prevent onions from burning and drying out.
- (Be sure that all of the water is absorbed before adding other ingredients.)
- Season with salt and pepper.
- Add garlic, balsamic vinegar and oregano, and cook for 1 minute.
- Stir in tomatoes and parsley.
- Cook until heated through, 23 minutes.
- While the onions are cooking, prepare the chicken.
- For the chicken: Preheat oven to 400 degrees F. Lightly coat a baking sheet with cooking spray.
- Coat cut chicken breasts with olive oil.
- In a shallow dish, stir together breadcrumbs, Parmesan cheese and pepper.
- Dredge each chicken breast in the breadcrumb mixture, coating both sides.
- Place the prepared baking sheet in the preheated oven for 10 minutes.
- Transfer the chicken to the hot baking sheet and return to the oven.
- Cook until golden brown on the bottom, about 15 minutes.
- Turn over the chicken breasts and cook for an additional 5 minutes, or until the chicken breasts are just cooked through.
- Serve with the caramelized onion mixture.
