Chicken with Tomatoes, Potatoes, Onions, Mayonnaise and Cheese

Chicken Marinade In a small bowl, combine the mayonnaise, lemon juice, minced garlic, dried oregano, paprika, salt, and black pepper. Mix well to form a marinade.

2.Place the chicken breasts in a large resealable plastic bag. Pour the marinade over the chicken, seal the bag, and massage the marinade into the chicken to ensure even coating. Marinate in the refrigerator for at least 30 minutes, or up to overnight.

Tomato Sauce In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until onion is translucent and garlic is fragrant.

4.Add the diced tomatoes, tomato paste, dried basil, dried oregano, sugar, salt, and pepper to the skillet. Stir well to combine. Simmer the sauce for 10 minutes, stirring occasionally.

Roasted Potatoes Preheat the oven to 400°F (200°C).

6.In a large bowl, toss the diced potatoes with olive oil, dried rosemary, garlic powder, salt, and pepper. Spread the potatoes in a single layer on a baking sheet. Roast in the preheated oven for 30-35 minutes, or until golden brown and crispy.

Caramelized Onions Meanwhile, heat the butter and olive oil in a skillet over medium-low heat. Add the thinly sliced onions, sugar, salt, and pepper. Cook, stirring occasionally, for 25-30 minutes, or until the onions are caramelized.

Cooking the Chicken Remove the marinated chicken breasts from the refrigerator. In a separate skillet, heat some oil over medium heat. Add the chicken breasts and cook for about 6 minutes per side, or until cooked through and golden brown.

Assembling the Dish Preheat the broiler. Transfer the cooked chicken breasts to a baking dish. Spoon the tomato sauce over the chicken breasts, then sprinkle with shredded mozzarella and grated Parmesan cheese.

10.Place the baking dish under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.

11.Serve the chicken with roasted potatoes and caramelized onions on the side. Enjoy!