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Vidalia Onion Vinaigrette Baked Chicken Breasts

Vidalia Onion Vinaigrette Baked Chicken Breasts

Vidalia Onion Vinaigrette Baked Chicken Breasts
Vidalia Onion Vinaigrette Baked Chicken Breasts
Vidalia Onion Vinaigrette Baked Chicken Breasts
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Vidalia Onion Vinaigrette Baked Chicken Breasts
Ingredients
  • 2 large chicken breasts
  • Olive oil
  • Salt, black/red pepper/garlic powder/paprika
  • ½ large Vidalia onion, sliced
  • ½ of each red, green, yellow, orange bell pepper, cut into strips
  • 2 large portabella mushroom caps, gills removed and sliced
  • 2 large tomatoes, cut into large chunks
  • 1 (8-oz.) container pico de gallo, optional
  • Fresh rosemary sprigs (4-6)
  • 1 lemon sliced
  • 1 bottle Kraft Vidalia Onion Vinaigrette
  • PAM
Instructions
  1. Season chicken breasts with salt, red/black pepper, garlic powder and paprika.
  2. Make a small slit in the largest part of breasts, season and stuff in a sprig of rosemary.
  3. In large baking dish, spray with PAM.
  4. Layer the the onions, bell peppers, mushrooms, tomatoes in baking dish. Drizzle with olive oil and season with salt and black pepper.
  5. Mix in the pico.
  6. Lay the 2 chicken breasts on top of the veggies. Drizzle with more olive oil and the Kraft Vidalia Onion Vinaigrette.
  7. Garnish with fresh rosemary and lemon slices.
  8. Cover with foil and bake at 375 for 40-45 minutes, depending on size of chicken breasts.
  9. Remove foil and turn heat up to 400 and let the chicken brown a little.
  10. Serve with a nice rice pilaf or pasta and salad.
 

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