We know everybody loves French onion soup, so we figured out a way to incorporate those flavors into a delicious chicken dinner. Caramelized onions and Swiss cheese top a beautifully seared chicken breast before being melted to perfection in the oven.
Peel and halve onion. Slice onion into thin strips.
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Caramelize the Onion
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and onion to hot pan and spread into a thin layer. Reduce heat to medium and cook undisturbed, 3-4 minutes.
Season with a pinch of salt and pepper. Stir often until onions are a deep golden brown, 5 minutes.
Add thyme and sherry wine (not vinegar). Cook until wine is evaporated, 2-3 minutes.
Transfer onion to a plate and set aside. Wipe pan clean and reserve.
While onion caramelizes, make vinaigrette.
Coat and Sear the Chicken
Mix panko and ½ tsp. salt on a plate. Add a chicken breast to panko and coat completely, pressing firmly to adhere. Shake gently to remove excess breading.
Repeat with second chicken breast.
Place a medium oven-safe non-stick pan over medium-high heat. Add 1 Tbsp. olive oil and chicken breasts to hot pan. Sear on one side, 2-3 minutes.
Roast the Chicken
Flip chicken, and place pan in oven. Roast until chicken reaches a minimum internal temperature of 165 degrees, 9-11 minutes per side.
Carefully, divide onions between chicken breasts and cover each with cheese. Return to oven and roast until cheese melts, 2-3 minutes.
Remove from oven and rest 5 minutes.
Finish the Dish
Combine sherry vinegar and 1 Tbsp. olive oil in a mixing bowl. Season to taste with salt and pepper.
Add arugula and tomatoes to mixing bowl with vinaigrette and toss to coat completely.
Plate dish as pictured on front of card. Bon appétit!