Langsung ke konten utama

FRENCH ONION BAKED CHICKEN


FRENCH ONION BAKED CHICKEN

INGREDIENTS

3 tablespoons of oil
2 tsp olive oil
4-5 large yellow or white onions, peeled and cut in half
1/4 tsp black pepper
2 sprigs of fresh thyme (or 1/2 tsp dried)
Chop 3 cloves of garlic
1 tablespoon of balsamic vinegar (or red wine or sherry)
2/3 cup reconstituted sodium beef broth
4 boneless skinless chicken breasts
1/2 teaspoon kosher salt
1/2 tsp black pepper
1/2 tsp dried thyme
1 teaspoon garlic powder
1 cup grated mozzarella or gruyere
1/3 cup grated parmesan (fresh is better)

INSTRUCTIONS

  1. Heat a large skillet over medium / medium-high heat. Add butter and olive oil and chopped onions. Season with pepper for 1/4 h. L. Add thyme sprigs and cook for 8 minutes, stirring.
  2. While the onions are cooking, preheat the oven to 400 degrees Fahrenheit and sprinkle a 9x13 "baking dish. Set aside.
  3. After 8 minutes, reduce the heat in the onion pan to MED / MED-LOW and cook for another 15 minutes or so, stirring occasionally.
  4. Add garlic, cook for 1 minute. Add balsamic vinegar and 1/3 cup beef broth. Stir and cook for another minute or so, until the onion mixture becomes thick and becomes like jam.
  5. Add about 1/2 cup of caramelized onion to the baking dish and add the remaining 1/3 cup of beef broth to the dish. Commotion.
  6. Season the chicken breasts on both sides with salt, black pepper, dried thyme and garlic powder. Place the chicken in a prepared baking dish and cover each breast with a generous spoon of caramelized onion.
  7. Top chicken and onion with mozzarella and parmesan.
  8. Bake for 25 minutes, or until the chicken is cooked to an internal temperature of 165 degrees.

NOTES

Caramelized onions can be prepared in 1-3 days and stored in the refrigerator in an airtight container.

ONE PAN VERSION

For this version you will need a frying pan safe for the pan (e.g. cast iron)
Follow steps 1 to 4. Transfer everything except 1/2 cup onion to a plate.
Add the remaining 1/3 beef broth to the pan.
Place flavored chicken breasts on top of onions in a pan.
Top with caramelized onions and cheese.
Bake as indicated in the pan.

This article is adapted from this site.

Komentar

Posting Komentar

Postingan populer dari blog ini

Slow Cooker Honey Garlic Chicken

Slow Cooker Honey Garlic Chicken Ingredients FOR CHICKEN: 1 1/2 pounds boneless or skinless chicken thighs - or chicken breasts 1/3 cup low sodium soy sauce 1/3 cup honey 2 tablespoons tomato paste 2 teaspoons chili paste - sambal oelek, sriracha or spicy sauce of your choice 4 garlic cloves - minced 1 tablespoon rice vinegar 2 tablespoons of corn starch FOR SERVICE: Prepared Brown Rice, Quinoa or Cauliflower Toasted sesame seeds Chopped green onions Instructions Place the chicken on the bottom of the slow cooker for 6 quarts or more. In a medium bowl or extra large measuring cup, mix soy sauce, honey, tomato paste, chili paste, garlic, and rice vinegar. Pour the chicken. Cover and cook on LOW for 4–5 hours or HIGH for 2-3 hours until the chicken reaches an internal temperature of 165 degrees Fahrenheit with an instant reading thermometer. If available, flip the chicken once halfway to cover both sides. (If not, don’t strain; it will still be delicious.) Take the chicken out on a plate...
Posting Komentar
Baca selengkapnya

OVEN BAKED CHICKEN PARMESAN

OVEN BAKED CHICKEN PARMESAN This delicious recipe for oven-baked parmesan with chicken is simple and does not require frying. As this chicken parmesan is baked, it is healthy, quick and easy! Cook this crispy baked chicken with Parmesan for dinner tonight, in about thirty minutes!   Ingredients 2 chicken breasts About 1 pound of chicken total 2 tablespoons olive oil 1 egg 1/2 cup parmesan cheese fresh grated 1 cup panko bread crumbs 1 teaspoon dried oregano 1/2 teaspoon garlic powder 1/2 teaspoon black pepper 1 teaspoon kosher salt 1 cup marinara sauce 2 tablespoon minced parsley optional, for garnish 1 ½ cups shredded mozzarella Instructions Line a baking sheet with foil, brush foil with olive oil.  Adjust oven rack so that is in the second from the top space. Preheat the oven to 400°F. Cut the chicken breasts in half and pound to even thickness: Cut through the middle of the chicken breast as if you are going to butterfly it (cutting it open like a book), but cut all th...
Posting Komentar
Baca selengkapnya

TEX MEX CHICKEN TACO SOUP

TEX MEX CHICKEN TACO SOUP Ingredients 1 medium sweet diced onion 1 medium serving of blanched and jalapenos, seeded and diced olive oil Chop 4 cloves of garlic 3 cans of 15 ounces white cannellini beans 1 cup stocky salsa [Use soft, medium or hot, to your liking] 1 16 oz. Low sodium canned chicken stock plus extra as needed to thin 1 11 oz mexican jars 3 tablespoons tacos 1 tablespoon ground caraway seeds 1 teaspoon salt to taste 1 teaspoon ground anchovy chili 1/2 tsp oregano 1/4 tsp black pepper 1 lime juice 3 cups fried chicken or grilled chopped 3 ounces cream cheese, softened 2 tablespoons chopped cilantro Assorted toppings: fried cheese mural, tortilla chips, chopped green onions, sour cream Instructions In a large saucepan over medium heat, fry diced onions and peppers in a few drops of olive oil. Cook for 5 minutes until they are soft and brown. Add chopped garlic and cook for 1 minute until fragrant. Add cannellini beans, chicken stock, Mexican corn and seasonings. Boil. Cover...
Posting Komentar
Baca selengkapnya