French Onion Chicken

Carmelise onions - Add 1 tsp. olive oil and onion in a thin layer to hot pan.  Reduce heat to medium-low and cook undisturbed until beginning to brown, 6-8 minutes. Season with a pinch of salt and pepper, then stir often until onions are a deep golden brown, 5-6 minutes. Add thyme and sherry wine. Cook until wine has evaporated, 2-3 minutes. Transfer onion to a plate. Wipe pan clean and reserve.

Mix panko and 1/4 tsp. salt on a plate. Add a chicken breast to panko and coat completely, pressing firmly to adhere. Sear chicken in 1 Tbsp. olive oil undisturbed until lightly browned, 2-3 minutes on one side.

Flip and place chicken in hot oven (400ºF). Roast until  reaches internal temperature of 165º 9-11 minutes. Top chicken evenly with onions, then cheese. Roast again until cheese melts, 2-3 minutes. Remove from oven and rest, 5 minutes. 

whisk or stir vigorously white balsamic vinegar, sugar, 5 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Add spinach and tomatoes and toss or gently.