1) Combine chicken and seasoning in medium bowl; mix well. Cut onions into thin wedges.
2) Cook chicken in heated large non-stick frying pan until browned all over and cooked through. Remove pan, keep warm.
3) Cook onion, garlic and stock in same pan, covered, about 10 minutes or until onion is very soft. Remove lid; simmer until liquid has evaporated. Add vinegar; cook, stirring until onion is caramelized. Add tomatoes; cook until just softened.
4) Slice chicken; serve topped with sauteed tomatoes, cheese and basil.
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|Serving Size: 1 Serving (238g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 8 (9%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 1.8mg||1 %|
|Sodium 101.4mg||3 %|
|Potassium 285.3mg||8 %|
|Total Carbohydrate 17.1g||5 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 15.5g|
|Protein 3.1g||4 %|
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Calories per serving: 87
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