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

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