2 large chicken breasts, trimmed and cut into 2 inch pieces or strips.
1 T olive oil
2 yellow onions
6 cloves garlic, put through a press or minced
Salt and Pepper
Parsley (to taste. I use about 1 T dry)
1. Warm olive oil in a pan over medium heat. Add chicken pieces, allowing space between them so they don't steam. After two minutes (or so, use your judgment on "doneness") turn pieces over and cook another side. Do this until all sides are white. Add salt and pepper during this process.
2. Add onions, garlic, and parsley, stir often until onions are beginning to brown. Serve with sauce, over rice or potatoes, in fajitas, or however you like!
OR
1. Combine all ingredients in a pyrex baking dish. Roast at 400 degrees until chicken is done.
(You can keep covered with foil for the first 20 minutes of roasting or so to ensure moisture and keep chicken from burning.)
1 T olive oil
2 yellow onions
6 cloves garlic, put through a press or minced
Salt and Pepper
Parsley (to taste. I use about 1 T dry)
1. Warm olive oil in a pan over medium heat. Add chicken pieces, allowing space between them so they don't steam. After two minutes (or so, use your judgment on "doneness") turn pieces over and cook another side. Do this until all sides are white. Add salt and pepper during this process.
2. Add onions, garlic, and parsley, stir often until onions are beginning to brown. Serve with sauce, over rice or potatoes, in fajitas, or however you like!
OR
1. Combine all ingredients in a pyrex baking dish. Roast at 400 degrees until chicken is done.
(You can keep covered with foil for the first 20 minutes of roasting or so to ensure moisture and keep chicken from burning.)
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