A quick fix dinner with showy results. This is a Taste of Home Cooking School recipe. I tried this after their presentation in the fall of 2007 and loved it. An easy recipe to adjust for what you have on hand.
(I typically use extra onions, home-canned tomatoes with a fresh tomato chopped and sprinkled on top, a mix of balsamic vinaigrette & favorite Italian spices.)
1 red onion, thinly sliced
4 small boneless skinless chicken breast halves (1 lb.)
1 can (14 oz.) diced tomatoes, drained
1/4 cup light balsamic vinaigrette reduced fat dressing
1/4 tsp. garlic powder
1/4 cup grated Parmesan cheese
Preheat oven to 425°F. Place onions in bottom of 13x9 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. Makes 4 servings.
Creative Leftovers: Store drained liquid from tomatoes in the freezer to use in soups and stews at a later date.