Neil Sedaka’s (Boneless) Chicken
April 8, 2010
This chicken dish is a favorite of J.’s family, so I made it tonight when everyone was over for dinner. They definitely prefer boneless, skinless chicken breasts over bone-in pieces, and I now make this recipe with those cutlets exclusively. The flavor is better, since the sauce sits right on the chicken instead of its skin. I bumped up the quantity of onion, too (we love ‘em), which was also a positive change from the original.
These six chicken breasts were large — nearly half a pound apiece — so if yours are smaller adjust the bake time downward.
Neil Sedaka’s (Boneless) Chicken
Adapted from Neil Sedaka’s Chicken
2 large onions, thinly sliced
6 boneless, skinless chicken breasts, trimmed (seasoned with salt & pepper if you like)
2 Tbsp. red wine vinegar
1 tsp. minced garlic
2 Tbsp. prepared whole-grain mustard
4 Tbsp. ketchup
Preheat oven to 375° F.
Spread half of the onion in a layer on the bottom of a large glass casserole dish and arrange chicken breasts on top. Add remaining onion on top of the chicken. Sprinkle with vinegar and refrigerate for at least 30 minutes.
Mix garlic, mustard, and ketchup together and spoon over chicken and onions.
Bake for one hour, turning once at the 40 minutes point, until chicken is cooked through. Stir sauce and onions together and spoon over chicken breasts to serve.
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Filed under: Poultry
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
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2 Comments
1.
Anna | April 9, 2010 at 9:10 am
I just love recipes like this. Love, love, love them. Thanks for giving the size of the chicken breasts, because I try to use smaller ones or I generally cut the large ones (which are sometimes even more than half a pound!) in half cross-wise and serve 4 oz portions.
2.
Anna | April 11, 2010 at 8:02 pm
I made it tonight for dinner and it was a hit. My husband commented that it was very good and my daughter ate it without complaining — she’s picky about chicken.
I used bone-in chicken breasts. None of us like eating the skin, but I think bone-in tastes a little better when roasted and the skin acts as a good barrier to help keep chicken moist. The sauce didn’t sink into the chicken *quite* as much since the skin covered some of the chicken, but the flavor did sink into the chicken somewhat and because the chicken made its own sauce as it cooked, it was very flavorful in the end. Next time I’ll try it with the boneless, skinless breasts. This one’s going in my rotation, for sure.
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