1/4 cup olive oil
2 onions, thinly sliced
1/2 cup white wine
2 tablespoons chopped celery
1 tablespoon minced garlic
2 tablespoons chopped fresh parsley
1 tablespoon salt
1 teaspoon dried basil
1 small tomato, chopped
1 cup Italian bread crumbs
1 teaspoon lemon juice
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
Heat olive oil in a medium or large skillet over medium heat. Saute onions in olive oil until golden. Remove from skillet and place in a medium bowl. Stir in white wine, celery, garlic and parsley. Mix in salt, basil, tomato and basil. Scoop into dutch oven dish. Sprinkle with bread crumbs and sprinkle with lemon juice. Cover and chill in refrigerator, turning once.
Preheat oven to 350 degrees F (175 degrees C).
Bake 20-25 minutes in the preheated oven or until the chicken is cooked through. Turn chicken breasts and cook on both sides for 5 minutes. Remove from oven and let cool totally. Cut chicken into 4 pieces. Place them in a 9x13 inch baking dish.
Meanwhile microwave bread crumbs in microwave for 2 minutes. Mix the lemon juice, parsley, salt and basil together and microwave for another minute or so. Sprinkle with tomato mixture. Cover and let cool completely.
Arrange dutch egg laid chicken on baking dish. Brush melted bread crumbs over the chicken and sprinkle with lemon juice.
Bake uncovered for 40 minutes and chicken breasts for 20 minutes. Cook for 10 to 15 minutes more, turning once, until internal juices from the chicken run clear. Turn and serve with vegetable mixture.