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Chicken with cooked garden greens drizzled with a balsamic glaze.
8 small or thin sliced boneless, skinless chicken breast halves (2 pounds)Salt and ground black pepper, to taste4 tbsp. olive oil, divided2 large red onions, cut into 1/2-inch slices and separated into rings1 tbsp. chopped fresh oregano or 1 teaspoon dried oregano leaves,crushed1 pkg. (6 oz.) DOLE® Tender Garden Salad Blend2 tbsp. packed brown sugar1/2 cup balsamic vinegar
Season chicken on both sides with salt and pepper. Cook chicken in 2 tablespoons oil in large nonstick skillet over medium-high heat 8 to 10 minutes, turning once or until lightly browned and no longer pink in center (165°F.). Cook in 2 batches if necessary. Remove from skillet; keep warm.
In same skillet, add remaining 2 tablespoons oil, onions and oregano. Cook over medium-high heat, stirring often, 8 to 10 minutes or until onions are softened and lightly browned. Add salad blend, cook, stirring, 3 to 4 minutes or just until salad blend is wilted. Stir in brown sugar; cook 1 minute longer. Remove onion mixture to large serving dish.
Add balsamic vinegar to skillet, boil 1 to 2 minutes or until slightly thickened.
Arranged cook chicken over onion mixture and drizzle chicken with balsamic glaze.
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