This delicious and simple main dish chicken recipe is from our friends, Jim & Maureen. We had it at the dinner party that I showed you a few pictures of in this post. (We also had these Crispy Roasted Brussels Sprouts that night, yum!) Maureen’s recipe called for onion soup mix, but this variation was just as easy. Unfortunately our picky kids didn’t go for it, but what do they know? It has sweet and mustardy taste that they didn’t care for, but we thought it was awesome. The leftovers were tasty too, as a matter of fact.
- 2 medium onions, chopped
- 4 T. butter, ghee (where to buy ghee), or coconut oil (where to buy coconut oil)
- 1 t. garlic powder (where to buy non-irradiated spices)
- 1 t. sea salt (where to buy sea salt)
- About 8 boneless chicken breasts
- 10 oz. jar of organic jam (Maureen used apricot, but I only had raspberry and it was good, too.)
- 1 c. mayonnaise (Use homemade mayo if possible to avoid the soybean oil and preservatives in store-bought, OR get the yummy and great-to-have-on-hand Mary’s Oil Blend mayo – it’s super good for you and has no crappy ingredients.)
Sauté onions with the healthy fat of your choice until golden brown (I use my cast iron pan
Cover and bake 40 minutes at 350* or until chicken is no longer pink inside the fattest piece in the middle of the pan. It got a bit watery on the bottom, so next time I’ll uncover half-way through.
Let me know if you love it as much as we do! You could serve it with sautéed veggies like the Brussels sprouts mentioned above, this yummy cashew rice, or any side dish your family likes. 
{ 4 comments… read them below or add one }
That looks wonderful. I have not had boneless chicken breasts in ages! Do you buy it that way or do you cut up a whole chicken? I could buy boneless from my farmer but it’s so expensive.
Good morning Linda,
I do buy them from my farmer actually. I’m not good at cutting up a chicken, but when I’ve seen people do it they make it look easy. I’m sure that would be much less expensive, and then you could use the bones for stock, but I’ve always got a bunch of stock in my freezer, so I figure that a dinner with boneless chicken once in a while is no biggy.
Kel
You mentioned a mustardy taste, but where does that come from since there is no mustard in the ingredients list? I don’t care for a mustardy taste either, but your recipe sounds delicious.
Good question! Something about the jam + the mayo = a mustardy taste. I love it, but the kids didn’t…
Kel