Chicken With Onions~ Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1 tsp: Salt,
8 cup: Thinly sliced onion, 4 lg
1 tsp: Crushed red pepper,
8: 4-oz Chicken breast halves,
1/8 tsp: Black pepper,
Vegetable cooking spray,
5 Cloves: garlic, minced
1 tbsp: Olive oil, divided
1/2 cup: Fresh lime juice,
4 cup: 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
1-1/2 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 1-1/2 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 1/2 cup of the rice on each of eight plates. Top each serving
with one breast half and 1/2 cup onion mixture.
Each serving contains 303 calories and 3.5 grams of fat.
Recipe By :
From: Marjorie Scofield Date: 05-04-95 (71) Recipes
Source from luhu.jp
plastic bag. Seal and marinate in refrigerator for 2 hours, turning
occasionally. Coat an ovenproof Dutch oven with cooking spray. Add
1-1/2 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 1-1/2 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 1/2 cup of the rice on each of eight plates. Top each serving
with one breast half and 1/2 cup onion mixture.
Each serving contains 303 calories and 3.5 grams of fat.
Recipe By :
From: Marjorie Scofield Date: 05-04-95 (71) Recipes
Source from luhu.jp