I got the recipe for Swiss Chicken Supreme from an old book with the descriptive title The Easier You Make It, the Better It Tastes. And easy it was. I marinated the chicken breasts in a mixture of red wine vinegar, chopped scallions, and olive oil for half an hour, then covered them with a blend of bread crumbs, shredded Swiss cheese, marjoram, and thyme. Drizzled some melted butter over the top and baked them for 40 minutes. And that was it.
I’ve never made onions as a standalone side dish before. The recipe I used came from a web site called The Slow Roasted Italian. Again, nothing too complicated here. The key step was leaving part of the root intact when I was cutting and peeling the onions, so that the onion wedges would retain their shape, and not separate.
The dressing was olive oil, lemon juice, mustard, garlic, and rosemary, whisked together and poured over the onions before baking.
Look at how red those onions are! This meal was another winner.