Recipe for Baked Chicken with Onions Raisins, and Sunflower Seeds 
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Yield:
1
Ingredients:
Amount Ingredient
refrigerated butter-flavored cooking spray
2 med onions, thinly sliced into rounds
4 x (5-ounce) (150 g) boneless, skinless chicken breast halves
2 tsp (10 ml) fresh thyme leaves or 1/2 teaspoon (2.5 ml) crushed dried
1 tbl (4 g) minced parsley
paprika
salt (optional)
freshly ground pepper to taste
1 cup (240 ml) dry white wine
1 tbl (12 g) margarine
1 tbl (9 g) golden raisins
1 tbl (8 g) unsalted dry-roasted sunflower seeds
Instructions:
Instructions: Lightly coat a large nonstick skillet with cooking spray. Add onions and 1 tablespoon water. Cover and saute over medium-low heat until onions are wilted, about 10 minutes.

Remove all visible fat from chicken breast halves. Rinse and pat dry with paper towels.

Transfer onions to a 2-quart (2 l) oven-proof casserole dish. Combine thyme and parsley. Sprinkle over onions.

Lightly sprinkle chicken breast halves with paprika and evenly brown the top in the same skillet. Place on top of onions and season with salt (if using) and pepper. Pour on the wine. Bake until chicken is browned and tender, about 20 to 25 minutes.

Meanwhile in a small nonstick saute pan, melt margarine over medium-high heat. Add raisins and sunflower seeds. Saute until raisins are plumped and seeds are lightly browned. Spoon over chicken and serve.

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