Let me start by saying that I think this is the juiciest chicken I have ever made. Wow. The flavor was excellent as well. This goes great with couscous, polenta or crusty bread. This recipe comes from the Tastes of the Pacific Northwest cookbook and I came across it as I was researching my WCC#9 recipe.

I found another dish from this cookbook that I will be posting about next Monday for that Weekend Cookbook Challenge but this chicken definitely deserves its own post! Plus, the bay leaf is from our backyard — that’s pretty damn regional!

Baked Chicken with Caramelized Sweet Onions
3-4 chicken breasts (skinless & boneless) you could also probably use a combination of 2 breasts and 2 thighs
flour for dredging (about a cup or so), seasoned with a little salt and pepper
2 tbsp olive oil
1 tbsp butter
2 large sweet onions (Walla Walla if you have them), . . . → Read More: Regional Eating: Baked Chicken with Caramelized Sweet Onions