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1
For the onion mixture: Heat olive oil in a large skillet set over medium heat.
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2
Add onions, cover pan and cook, stirring occasionally, until onions are deep golden brown, 4045 minutes.
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3
While cooking, add water as necessary, a few tablespoons at a time, to prevent onions from burning and drying out.
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4
(Be sure that all of the water is absorbed before adding other ingredients.)
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5
Season with salt and pepper.
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6
Add garlic, balsamic vinegar and oregano, and cook for 1 minute.
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7
Stir in tomatoes and parsley.
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8
Cook until heated through, 23 minutes.
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9
While the onions are cooking, prepare the chicken.
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10
For the chicken: Preheat oven to 400 degrees F. Lightly coat a baking sheet with cooking spray.
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11
Coat cut chicken breasts with olive oil.
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12
In a shallow dish, stir together breadcrumbs, Parmesan cheese and pepper.
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13
Dredge each chicken breast in the breadcrumb mixture, coating both sides.
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14
Place the prepared baking sheet in the preheated oven for 10 minutes.
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15
Transfer the chicken to the hot baking sheet and return to the oven.
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16
Cook until golden brown on the bottom, about 15 minutes.
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17
Turn over the chicken breasts and cook for an additional 5 minutes, or until the chicken breasts are just cooked through.
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18
Serve with the caramelized onion mixture.
