An easy baked chicken recipe featuring chicken breasts, sautéed onions, and Colby Jack cheese.
Add two chicken breasts to a gallon-sized, freezer-safe zip top bag. Press air out of the bag, seal it and using the smooth end of a meat mallet, or a rolling pin, pound out the chicken breast until it is a ½” thick and of uniform thickness. Remove from the bag, set aside and repeat with remaining chicken breasts. Remove any loose flaps of chicken with a sharp knife and discard, or reserve for another use.
Pat chicken breasts dry with a paper towel and drizzle with 1 tablespoon of Canola oil. Season both sides of each breast with a 1/2 teaspoon of TAK House Seasoning and pat to adhere.
Add the onions to the pan and sauté, gently scraping up any browned bits left over from the chicken. Allow to cook for 10-15 minutes, until they begin to take on a dark caramel color.
Remove from heat and spoon onions over the chicken breasts. Top each breast with a 1/3 of a cup of cheese, slightly pinching it together as you place it on top. Bake uncovered for 20 minutes. Allow to cool slightly and serve.
The Anthony Kitchen