- 1/4 cup light soy sauce
- 1 tablespoon molasses
- 1 tablespoon garlic powder
- 3/4 teaspoon pepper, divided
- Large zip-top bag
- 1 1/2 pounds boneless, skinless chicken breasts
- 4 cups sliced onions
- 1 tablespoon canola oil
- 1/4 teaspoon kosher salt
- 2/3 cup garlic pepper crispy onions
- 3 ounces shredded reduced-fat jalalpeno Cheddar cheese
- 1/4 cup refrigerated Caesar dressing
- 1/4 cup light honey mustard dressing
- Preheat oven to 425 degrees F.
- Combine soy sauce, molasses, garlic powder, and 1/2 teaspoon pepper; place mixture in bag and add chicken, turning to coat. Let stand 10 minutes (or overnight) to marinate.
- Toss fresh onions with oil, salt, and remaining 1/4 teaspoon pepper. Place onions in 13- x 9-inch baking dish; top with chicken. Bake 20-25 minutes or until chicken reaches 165 degrees F.
- Top chicken with crispy onions and cheese; bake 2-3 more minutes or until cheese melts.
- Combine both dressings; microwave on HIGH 20-30 seconds or until hot. Drizzle sauce over chicken and serve.