2 (2 pound) skinless, boneless chicken breast halves
1 large onion, chopped
1 teaspoon dried parsley
1 tablespoon poultry seasoning
1/4 cup brown sugar
water
1 (1 ounce) package distilled white vinegar
Preheat oven to 450 degrees F (220 degrees C). Grease and flour an 8x8 inch baking dish. Season chicken with garlic seasoning, then sprinkle with parsley.
In a large bowl, combine potatoes, chicken broth, vinegar, brown sugar, and water. Mix well.
Place chicken breasts in marinade in a clean, dry dish; seal edges of breasts. Then layer with onion and salt and pepper to flavor.
Place chicken breasts in greased baking dish. Season with oil. Pour marinade over breasts, and sprinkle with parsley. Spread remaining marinade covering all sides of chicken. Drizzle marinade over chicken breasts.
Bake uncovered for 5 1/2 hours. Remove chicken from marinade and breast parts. Let cool briefly, then freeze.