I made this when I had my friend over who is very "into" seeds and fruit and light cooking. The toasted sunflower seeds really add a nice flavor and crunch to the chicken.

As long as she still eats any meat, I'll continue to make this dish for her. She really likes it. I like it too.

Baked Chicken with Onions, Raisins, and Sunflower Seeds



Butter-flavored cooking spray
2 medium onions, thinly sliced into rounds
4 5-ounce boneless, skinless chicken breast halves
2 teaspoons fresh thyme leaves or 1/2 teaspoon crushed dried
1 tablespoon minced parsley
paprika
salt (optional)
freshly ground pepper to taste
1 cup dry white wine
1 tablespoon margarine
1 tablespoon golden raisins
1 tablespoon unsalted dry-roasted sunflower seeds

Preheat oven to 400°F (200°C)

Lightly coat a large nonstick skillet with cooking spray. Add onions and 1 tablespoon water. Cover and sauté over medium-low heat until onions are wilted, about 10 minutes.

Remove all visible fat from chicken breast halves. Rinse and pat dry with paper towels.

Transfer onions to a 2-quart oven-proof casserole dish. Combine thyme and parsley. Sprinkle over onions.

Lightly sprinkle chicken breast halves with paprika and evenly brown the top in the same skillet. Place on top of onions and season with salt and pepper. Pour on the wine. Bake until chicken is browned and tender, about 20 to 25 minutes.

Meanwhile in a small nonstick sauté pan, melt margarine over medium-high heat. Add raisins and sunflower seeds. Sauté until raisins are plumped and seeds are lightly browned. Spoon over chicken and serve.

Delicious!