1 small red onion, thinly sliced
4 small boneless skinless chicken breast halves (1 lb.)
1 can (14.5 oz.) diced tomatoes, drained
1/4 cup light balsam vinaigrette reduced fat dressing
1/4 tsp. garlic powder
1/4 c. grated parmesan cheese
preheat oven to 425 degrees. place onions on bottom of 13x9 inch baking dish; top with chicken.
combine tomatoes, dressing and garlic powder; pour over chicken. sprinkle with cheese.
bake 30 minutes or until chicken is cooked through (165 degrees).
makes 4 servings.
*original recipe from kraft magazine
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