Ingredients 1½ tbsp olive oil
2 onions, peeled and sliced
4 chicken breasts or 2 if very large
1 tsp Teriyaki sauce
About ½ to ¾ cup Gruyere or Jarlsberg cheese
Juice of a lemon
Salt and pepper
My chicken was very large and thick, so I cut them in half so they were not quite as thick.
Heat half the oil in a frying pan over a medium heat.
Add the onions and cook for about 15 to 20 minutes, stirring sometimes. Add some salt and pepper whilst cooking, and continue cooking till they are just starting to go a golden colour. Take out of the fry pan.
Heat the remaining oil in the same pan. Add the chicken and some salt and pepper. Cook for about 4 - 5 minutes on each side over a medium heat.
Add the Teriyaki sauce and lemon juice.
Cook for another minute.
Transfer the chicken to an ovenproof baking dish and top with the onions.
Add the cheese to the top - I used slices as I had no shaved or grated Jarlsberg. This worked out quite well as I put a slice over each chicken breast.
Put under the grill for about 3 minutes.
Serve with potatoes or rice, or even noodles and a salad or vegetables.