6 boneless, skinless chicken breast
1 bottle lemon-pepper marinade
1 tsp kosher salt
1 medium sweet onion (diced)
1 tablespoon dried oregano

Using a needler, pierce the skin of each breast (both sides). Place in large ziplock bag and pour marinade over chicken. Place in refrigerator for 3 to 4 hours. Line a deep dish Pyrex baking dish with foil; layer the foil with 1/2 of the diced onion. Place chicken breast and marinade on top of onions: sprinkle second half of diced onion over top of chicken; cover dish with a second piece of foil and place in 350°F oven for 1 hour.

Remove top piece of foil and sprinkle Oregano over Chicken breast; bake uncovered for an additional 10 minutes

Remove from oven and let rest for 15 minutes.

Serve and Enjoy!

Submitted by: wcothran