I thought maybe it was time for another plain old recipe lol. I’ve been doing a lot of meals and treats focused on the holidays but in the meantime I’m getting bored with my day to day dinners. So tonight I combined two of my favorite things using a little French Onion Soup inspiration to jazz up some Oven Baked Chicken.
This is an easy and inexpensive weekday meal. It does take some time in the oven so not a quick family meal on a busy night but if you have a bit of time on a Sunday afternoon it’s perfect!
Here’s what you need:
4 Tbsp. Butter
4 Md Onions sliced
1/4 tsp salt
1/4 tsp pepper
1/2 tsp thyme
1 can low sodium beef broth
4 cloves of garlic
2 Tbsp. Balsamic vinegar
4 boneless chicken breasts
2c. Mozzarella cheese shredded
In a large frying pan add butter and sliced onions cook on medium heat until onions are soft and start to brown. Add salt, pepper, thyme, and garlic continue to cook for another minute two add beef broth and vinegar and turn heat up allow to cook until mixture thickens to a lovely jam consistency. In a glass baking dish add half of the onion jam, place chicken breasts on jam, and top with remaining onion mixture. Add mozzarella to the top cover and bake at 400°F for 35-40 minutes or until chicken breasts are cooked through with an internal temp of 165°F. Uncover and cook a few minutes more to brown the cheese. Serve hot! Enjoy!
Barnwood and Baked Goods 