2 tablespoons olive oil
3 tablespoons sun-dried tomatoes
3 large onions, thinly sliced
1 pinch spicy-pepper mix
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon black pepper
3 (4 ounce) fillets chicken
Heat olive oil in a large skillet over medium heat; saute the sun-dried tomatoes, onions, and pepper-pepper mix for 5 to 7 minutes.
Season chicken with garlic powder, chili powder, and chili powder. Cover, and cook in oil for approximately 30 minutes on each side. Reduce heat to low.
Heat olive oil in a large skillet over medium heat. Cook chicken 5 minutes on each side, turning once. It will be light brown and crispy. Turn on medium heat and melt butter and brown sugar in skillet on medium heat. Add onion and garlic powder, but DO NOT add tomato sauce. Cook, stirring constantly, for 5 minutes. Remove chicken from skillet, and place in oven. Weigh chicken towards the casserole, cover, and continue cooking until desired doneness is reached.
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