TEXAS ONION BAKED CHICKEN

Servings: 6-8

Ingredients:

• 1 tablespoon olive oil
• 4 boneless skinless chicken breasts

Caramelized Onions:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 3 medium sweet onions, sliced
• ½ tsp salt
• 2 sprigs fresh thyme
• 3 garlic cloves, minced
• 1 tbsp balsamic vinegar
• 1 tbsp worcestershire
• ⅔ cup beef broth
• 2 tsp dijon mustard

Other ingredients:

• 1 cup shredded mozzarella cheese, gruyere or fontina

Directions:

1. Preheat oven to 400F. Heat the olive oil in a large pan over medium/high heat. Sear the chicken breast for 2-3 minutes on each side. Then remove them from the pan.
2. In a separate pan heat the butter and olive oil over medium/high heat. Once the butter is melted and bubbling, add the onions into the pan. Let them sit for 5 minutes untouched.
3. Turn the heat down to low and cover the onions. Cook for 20 minutes, stirring halfway through.
4. Stir in the fresh thyme and garlic and cover the onions. Cook for 10 more minutes.
5. Then stir in the balsamic vinegar, worcestershire, beef broth and dijon mustard. Cover and cook for 10-15 more minutes or until the onions are brown and jammy. Make sure to always stir the onions every 10 minutes.
6. Once the onions are done cooking, place the chicken breast in a greased baking dish. Top with the onions, followed by the cheese. Place any additional onions in the bottom of the dish.
7. Bake for 30-35 minutes or until the chicken reaches an internal temperature of 165. This dish tastes even better the second day.