4 onions, peeled and sliced
4 tbsp. To. soup (60 ml) of butter
4 garlic cloves, minced
1/2 tsp. To. tea (2.5 ml) pepper
1 C. To. tea (5 ml) of thyme
2/3 cup (160 ml) beef broth
2 tbsp. To. soup (30 ml) of balsamic vinegar
4 chicken breasts, boneless and skinless
1/2 tsp. To. tea (2.5 ml) salt
1 cup (250 mL) Mozzarella cheese, grated
1/2 cup (125 mL) Parmesan cheese, grated
Preheat oven to 400°F and spray a baking dish with cooking spray
Add the butter to a large skillet over high heat. Add sliced onions and cook for 5 minutes, stirring occasionally.
Reduce the heat on the pan to medium and add the garlic, pepper and thyme and cook for another minute
Stir in the beef broth and balsamic vinegar and cook until the onions have the consistency of jam, about 10 minutes.
When the onions are caramelized, place about 1/3 of the mixture in the bottom of the greased baking dish.
Place the chicken over the onions and sprinkle with salt.
Place the remaining onions on top of the chicken with the mozzarella and Parmesan.
Bake for 45 minutes or until the chicken has a safe internal temperature of 165 degrees.
Serve hot and enjoy!
