Chicken with onions~
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Salt |
| 1 | teaspoon | Crushed red pepper |
| ⅛ | teaspoon | Black pepper |
| 5 | Cloves garlic -- minced | |
| ½ | cup | Fresh lime juice |
| 8 | cups | Thinly sliced onion -- 4 lg |
| 8 | 4-oz Chicken breast halves | |
| Vegetable cooking spray | ||
| 1 | tablespoon | Olive oil -- divided |
| 4 | cups | Hot cooked rice |
Directions
Combine the first 7 ingredients in a large zip-lock heavy-duty plastic bag. Seal and marinate in refrigerator for 2 hours, turning occasionally. Coat an ovenproof Dutch oven with cooking spray. Add 1-½ teaspoons oil, and place over medium-high heat until hot.
Remove 4 breast halves from the bag and add to the pan: cook for 2 minutes on each side or until browned. Remove the chicken from the pan: set aside and keep warm.
Repeat procedure with remaining 1-½ tsp olive oil and chicken.
Remove pan from heat: add onion slices from plastic bag. Return chicken to pan: nestling them into onion slices. Bake, uncovered, at for 20 minutes. Remove chicken from pan: stir onion slices, scraping sides and bottom of pan to loosen bits. Return chicken to pan: reduce oven temperature to 375 and bake for an additional 15 minutes.
Place ½ cup of the rice on each of eight plates. Top each serving with one breast half and ½ cup onion mixture.
Each serving contains 303 calories and 3½ grams of fat.
Recipe By :
From: Marjorie Scofield Date: 05-04-95 (71) Recipes