Ingredients
4 onions, peeled & sliced
4 tbsp butter
4 cloves garlic, minced
1 tsp SIDS SALT & PEPPER
1 tsp thyme
⅔ cup beef stock
2 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
4 chicken breasts, boneless & skinless
1 cup Mozzarella cheese, shredded
½ cup Parmesan cheese, shredded
Directions
Preheat the oven to 200°C and spray a baking dish with cooking oil.
Add butter to a large frypan on medium/high heat. Add in sliced onions and cook for 5 minutes, stirring occasionally.
Reduce the heat on the pan to medium and add in the garlic, SIDS SALT & PEPPER and thyme and cook for another minute.
Stir in the beef stock and SIDS LOW SUGAR RASPBERRY VINEGAR and cook until the onions have a jam-like consistency, about 10 minutes.
When onions are caramelized, place about ⅓ of the mixture into the bottom of the greased baking dish.
Place chicken on top of the onions. Place remaining onions on top of the chicken along with the mozzarella and parmesan cheeses.
Bake for 30 minutes until the chicken has a safe internal temperature of 75°C.
Serve warm and enjoy.
NOTES:
- If your chicken breasts are thick, cut in half diagonally. Make sure all are about the same size.
- Add in more of the spices if desired.
