Lunch: Baked Crispy Chicken with Caramelized Onions & Tomatoes

Ingredients

1 Tablespoon Olive Oil
2 Yellow Onions, Cut In Half And Thinly Sliced
1/4 teaspoon Ground Pepper
1/8 teaspoon Salt
3 cloves Garlic, Minced
1 Tablespoon Balsamic Vinegar
1/2 teaspoon Ground Oregano
1 cup Canned Petite Diced Tomatoes
1/4 cup Chopped Flat Leaf Parsley

Instructions

Heat olive oil in a large skillet set over medium heat. Add onions, cover pan and cook, stirring occasionally, until onions are deep golden brown, 40 –45 minutes. While cooking, add water as necessary, a few tablespoons at a time, to prevent onions from burning and drying out. (Be sure that all of the water is absorbed before adding other ingredients.)
Season with salt and pepper. Add garlic, balsamic vinegar and oregano, and cook for 1 minute. Stir in tomatoes and parsley. Cook until heated through, 2 –3 minutes.
While the onions are cooking, prepare the chicken.

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