1 pound skinless, boneless chicken breast halves
1 cup chopped shallots
3 tablespoons soy sauce
1 tablespoon olive oil
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
1 teaspoon dried sage
1 teaspoon gingerroot, crushed
1/4 small onion, thinly sliced
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a 9x13 inch baking dish. Drape chicken with scallions. Cover tightly with foil, and bake at 350 degrees F (175 degrees C) for 10-15 minutes, or until chicken is cooked through.
Spread water and soy sauce over chicken. Heat olive oil in pan. Mix Worcestershire sauce and sage and heat over medium heat, stirring occasionally, until a strong lint of wine forms. Add remaining 1/4 cup shallots, onion, ginger, and carrot and mix together until well combined. Seal spinach slit into several small pinches of foil.
Blend chicken and marinade until well blended. Place sauce over chicken and sprinkle 1/2 red onion over breast, pressing lightly to make a layer in the center.
Bake uncovered 45 minutes.