Chicken with Onion Marmalade
Source of Recipe
Cheri SheHuffer
List of Ingredients
3 skinned, boned chicken breast halves
3 tablespoons sherry
2 medium size red onions
1/2 cup dry red wine
1 tablespoon red wine vinegar
3 tablespoons Splenda
Parsley sprigs (optional)
PepperRecipe
1. Rinse and drain chicken, then place in a heavy-duty plastic bag and add 2 tablespoons of the sherry. Seal bag; turn to coat chicken with sherry. Refrigerate for at least 30 minutes or up to 6 hours, turning bag over several times.
2. Meanwhile, thinly slice onions; wrap several slices airtight and refrigerate for up to six hours. Combine remaining onion slices, wine, vinegar, and Splenda in a wide frying pan. Cook over medium-high heat, stirring often, until liquid evaporates. (At this point, you may cover and set aside for up to 6 hours; reheat over medium-high heat, stirring, before proceeding.) Remove from heat and stir in remaining 1 tablespoon sherry.
3. Remove chicken from bag; arrange in a 9x12 inch baking pan. Bake, uncovered, in a 450 degree oven just until meat in thickest part is no longer pink; cut to test (about 12 minutes).
4. With a slotted spoon, transfer chicken to a warm platter. Spoon onion mixture over chicken. Garnish with reserved onion slices and, if desired, parsley sprigs. Season to taste with fresh ground pepper.
Compatible with Body Type:
Breakfast A-B-C-D-E
Morning Snack A-B-C-D-E
Lunch A-B-C-D-E
Afternoon Snack A-B-C-D-E
Dinner A-B-C-D-E
Evening Snack A-D-E
This Recipe Contains: Protein B
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