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Roasted Chicken Breast in Onion Jam


There’s a rumor against roasting chicken breast; something along the lines of dry, stringy meat. I am here to tell you it is untrue. Roasting chicken breast is the simplest way to get moist meat. You’ll believe it once you try it. I took things a step further and nestled the meat, post-roast, in a sea of caramelized onions that are just-sweet and every bit as delicious as deeply burnished onions can be. A great duo they make.


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Prepare the Roasted Chicken Breast in Onion Jam


Preheat oven to 425 degrees Fahrenheit. Place chicken on a baking sheet; season with half a teaspoon salt and pepper. Rub two tablespoons oil over chicken; roast on the middle rack for 15 to 20 minutes or until internal temperature reaches 160 degrees Fahrenheit. Set aside.


Prepare the onion jam. Meanwhile, heat a large skillet over medium heat. Add remaining one-third cup oil. When oil begins to shimmer, add onions, stirring to break them up; cook until golden, 20 minutes. Add honey; increase heat to medium-high, and stir until honey melts, three to five minutes.


Add garlic; cook until fragrant, one minute. Deglaze pan with balsamic vinegar, scraping up any stuck-on bits.


Reduce heat to medium, season with remaining salt, and add boiling water. Give everything a nice stir; cook until thickened, three to five minutes. Nestle chicken breast over the bed of melt-in-your-mouth onions. Spoon onion jam over the chicken. Heat through and serve.


Reproduced from Good Food by Sina Mizrahi with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.