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Chicken With Onions~

Yield: 8 servings

Ingredients and directions for this recipe

1 ts Salt 8 c Thinly sliced onion -- 4 lg
1 ts Crushed red pepper 8 4-oz Chicken breast halves
1/8 ts Black pepper Vegetable cooking spray
5 Cloves garlic -- minced 1 tb Olive oil -- divided
1/2 c Fresh lime juice 4 c Hot cooked rice

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.

See also:
Previous recipe Chicken With Onions And Red Wine Sauce(poulet Au Vin Rouge)
Next recipe Chicken With Orange Peel, Szechuan Style

Or try one of these recipes:
Garlicky Beef With Peppers
Roasted Garlic Paste