Ingredients
3 large bone-in chicken breasts (about 1 1/2 to 2 lbs total)
2 small yellow onions
1 bottle (12 oz.) chili sauce
1 can (8 oz.) tomato sauce
1 tablespoon worcestershire sauce
1 teaspoon chili powder
dash of pepper
Preparing your meal.
Preheat oven to 350 degrees.
Brown chicken all sides in a skillet coated with a non-sticking spray.
Transfer chicken to a greased 11x17x2 inch baking dish.
Top the chicken with your onion slices.
In a bowl, combine chili sauce, tomato sauce, worcestershire sauce.
Add chili powder and a dash of pepper.
Pour this mixture over the chicken.
Bake uncovered for 45 minutes.
The Rest of our Meal
We will be having White Rice and Steamed Zucchini.
White Rice
According to your preference you can either use
an Instant Rice (about 5 minutes), or Cooked Rice (takes about 20 minutes).
You may have the rice plain with butter, or as I like it with the sauce.
Zucchini
Wash and cut the zucchini into 1/4 inch slices.
Place in your steamer, and cook according to your taste.
You may just place into a pot with a small amount of water and
cook till desired tenderness.
White Wine with Chicken of Course.
Tonight we have selected a Vichon 1994.
This wonderful Chivrignon was produced in the Napa Valley, California.
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