Onion & Tomato Chicken

I created this dish last night. I didn't have a plan when making it. I just went in the kitchen, threw stuff together, and viola! It turned out so well that I had to write it down. I hope you like it, too.

Serves 4-6

A note on the measurements: I did not write down the measurements while making the meal so the measurements are an estimate.

4 lbs Chicken Breast
6 medium Onions
1/4 cup Sugar
2 tsp Rosemary
1 tsp Thyme
1 tsp Worcestershire Sauce
4 tbsp Butter/Margarine
1 medium-sized can of Crushed Tomatoes
1 tbsp Oregano
Olive Oil
Garlic Powder
Fettuccine Noodles (Optional)

1) Slice all onions in to 1/4 inch slices. In a large skillet, coat the bottom of the pan with olive oil. Saute onions until done - don't take off the heat. Add sugar, rosemary, thyme, Worcestershire sauce, and butter/margarine to the onions. Occasionally stir the onions and cook until dark brown.
2) Line the bottom of a 13x9 pan with chicken breast. Add salt, pepper, and garlic powder to taste. Sprinkle chicken with oregano. Cover chicken with all of the onions then top with all of the tomatoes.
3) Loosely cover pan with foil. Bake at 350 F for approximately 45 minutes.

Serve the chicken on a thin bed of onion and tomato mixture. Tastes great over fettuccine or by itself.

Recipe by Jennifer Neagle
The picture featured is not of the finished product, but it looks very similar.

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