Ingredients

• 4 Onions (peeled and sliced)
• 4 tbsp Butter
• 4 cloves Garlic (minced)
• 1/2 tsp Pepper
• 1 tsp Thyme
• 2/3 cup Low Sodium Beef Broth
• 2 tbsp Balsamic Vinegar
• 4 Chicken Breasts (boneless skinless)
• 1/2 tsp Salt
• 1 cup Mozzarella Cheese (shredded)
• 1/2 cup Parmesean Cheese (shredded)

Instructions

1. Heat the oven to 400°F and lightly coat a 9×13-inch baking dish with cooking spray.
2. Melt the butter in a large skillet over medium-high heat. Add the sliced onions and cook for 5 minutes, stirring from time to time.
3. Lower the heat to medium, then add the garlic, pepper, and thyme. Cook for 1 minute, stirring to combine.
4. Pour in the beef broth and balsamic vinegar, stirring well. Continue cooking for about 10 minutes, or until the onions become thick and jam-like in texture.
5. Once the onions are caramelized, spread about one-third of the onion mixture across the bottom of the prepared baking dish.
6. Arrange the chicken breasts over the onions and sprinkle them with the salt.
7. Spoon the remaining onions over the chicken. Top evenly with the mozzarella and parmesan cheeses.
8. Place the dish in the oven and bake for 30 minutes, or until the chicken reaches an internal temperature of 165°F.
9. Serve hot.

• If the chicken breasts are particularly thick, slice them diagonally in half so they cook evenly. Try to keep the pieces roughly the same size.
• Additional seasoning can be added if desired.