1 red onion, thinly sliced
4 small boneless skinless chicken breast halves (1 lb.)
14 oz. diced tomatoes, drained
¼ cup light balsamic vinaigrette reduced fat dressing
¼ tsp. garlic powder
¼ cup grated Parmesan cheese
Preheat oven to 425°F. Place onions in bottom of 13x9 baking dish; top with chicken.
Combine tomatoes, dressing and garlic powder; pour over chicken. Sprinkle with cheese.Bake 30 minutes or until chicken is cooked through.
Store drained liquid from tomatoes in the freezer to use in soups and stews at a later date.
Yield: 4 servings
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