6 skinless, boneless chicken breast halves
3 1/2 tablespoons vegetable oil
2 (3 ounce) cans chicken flavored jell-O, crushed
1/4 cup water
1 small onion, thinly sliced
1 large tomato, diced
1 cup sliced carrots
1 cup brown sugar
2 tablespoons vegetable oil
1 cup extra virgin olive oil
In a large bowl, combine oil, jell-O, water and lemon juice. Stir well and pat dry the meat.
Heat the nonstick skillet over medium high heat. Add chicken and cook, turning often, for 7 to 9 minutes on each side. Drain and pierce each breast with a slotted spoon. Remove breasts, slice and place on both sides of a baking sheet. Arrange the onion slices on the well-roasted breast to serve. Remove the tomato pitchests from all of the chicken quarters; top the chicken with the brown sugar and top off with the olive oil.
Bake uncovered for 25 minutes in the preheated pan. Reduce the temperature to 350 degrees F (175 degrees C).
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