8 chicken breasts, boned, skinned and cut in half

2 onions, finely chopped

1 1/2 cups (375 mL) dry white wine

1 cup (250 mL) sun-dried tomatoes in oil, drained and then cut into thin julienne strips

1/3 cup (75 mL) balsamic vinegar

freshly ground pepper to taste

1 cup (250 mL) thin julienne strips
of basil, plus more for garnish

1. One or two days ahead warm 3 Tbsp (45 mL) of the olive oil in a large frying pan over medium heat. Sauté the chicken breasts, a few at a time, about 3 minutes on each side until just opaque, with no pink juices. Place in a shallow 13- by 9-inch (3.5 L) casserole dish. Cover and refrigerate while you prepare the onions. Add the remaining 2 Tbsp (30 mL) olive oil to the chicken pan. Toss in the onions and sauté 5 to 8 minutes, until slightly caramelized and deep golden. Add the sun-dried tomatoes, balsamic vinegar, wine and pepper. Simmer about 10 minutes to reduce the sauce and thicken slightly. Add the basil and pour evenly over the chicken. Cover and refrigerate.

2. To serve: preheat oven to 350°F (180°C) and bake about 30 minutes, or until the chicken is heated through. Sprinkle more basil on top and serve.