** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Rinse chicken and put in a heavy plastic food bag; add 2 tablespoons sherry.
2. Seal bag; rotate. Chill at least 30 minutes or up to 6 hours; turn over several times.
3. Meanwhile, thinly slice onions; wrap several slices airtight and chill up to 6 hours.
4. In a 10- to 12-inch frying pan over medium-high heat, combine remaining onion slices, wine, vinegar, and honey.
5. Stir often until liquid evaporates. (If made ahead, cover and set aside up to 6 hours; stir over medium-high heat to warm).
6. Remove from heat and mix in remaining 1 tablespoon sherry.
7. Arrange breasts in a single-layer with marinating liquid in a 9- by 13-inch pan.
8. Bake, uncovered, in a 450 F oven just until meat is white in thickest part (cut to test), 12 to 15 minutes.
9. With a slotted spoon, transfer chicken to a warm platter.
10. Spoon onion mixture over chicken. Garnish with reserve onion slices and parsley.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with MSG, Poultry, Sulfites, Natural Sweeteners, Alcohol, Fructose Malabsorption, Vinegar, Onion allergies.
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