I made this recently for dinner and it turned out great!
2 tbsp Olive Oil
5 Chicken breasts, bone-in and skin on
1 sweet white or yellow onion, such as maui, vidalia, walla walla, diced
3 large roma tomatoes, diced
1/3 bottle Moscato white wine (I used Gallo, it's inexpensive and still very good)
seasonings to sprinkle over all (dried is fine):
salt, pepper, granulated garlic, basil, oregano, thyme
rosemary (only over the tomatoes and onion
garlic infused rice wine vinegar
Preheat oven to 400 F.
Prepare a baking pan, lining it with aluminum foil if desired to assist with cleanup later. Pour the olive oil onto the pan, then arrange the chicken on the pan, turning it to coat with the olive oil.
Cut the onion and tomatoes in a medium dice and sprinkle them around the chicken. Flood the pan with about 1/3 bottle of white wine, Moscato is great as it is a sweet wine and will compliment the tomatoes and onions, do not pour directly over the chicken.
Sprinkle the entire contents of the pan with salt, pepper, granulated garlic, basil, oregano, and thyme. Sprinkle the tomatoes and onions with a couple pinches of rosemary. Just before putting this into the oven, drizzle the onions and tomatoes with about 2-3 tbsp of the garlic infused rice wine vinegar (available in the asian section of the supermarket, or you can make your own using rice wine vinegar, and minced garlic)
Place this on the middle rack of the oven, cook about 20 minutes, then rotate the pan. If you wish, you may place a pat of butter over each piece of chicken. This will assist in keeping the chicken moist.
Bake another 15-20 minutes, or until the chicken is just done. It should be firm when touching the thickest part.
Serve with rice and a vegetable (I served with green beans and rice)
Should serve 5-7 people, depending on the size of the chicken breasts, and the size of the appetites of those you're serving.