Grilled Chicken with Jalapeno Caramelized Onions
From Crescent Foods Premium All Natural Halal Chicken & Beef Products | Main Dishes | American
cal Calories 347kcal
Low fat Total Fat 10g
Low sat-fat Saturated Fat 2g
High chol Cholesterol 151mg
High sodium Sodium 493mg
Low carbs Total Carbohydrate 11g
Serving size 341g Calories from fat 87kcal Fiber 1g Protein 51g Sugar 8g
8 boneless skinless chicken breast halves, about 5 ounces each
Salt and freshly ground black pepper
Salt-free roasted garlic seasoning (recommended: McCormick)
1 tablespoon olive oil
1 cup thinly sliced onion
2 jalapeno or serrano peppers, seeded and minced
2 tablespoons sugar
1 cup reduced-sodium chicken broth, divided
2 bay leaves
2 teaspoons cornstarch
2 tablespoons chopped fresh parsley leaves
- Heat a stove-top grill pan or griddle to medium high heat and coat with cooking spray. Remove chicken from package and place on a plastic cutting board. Season both sides of chicken with salt, black pepper and garlic seasoning. Using tongs add chicken to hot pan and cook 3 to 5 minutes per side, or until cooked through.
- Heat large skillet over medium-high heat with oil. Add onion, jalapeno and sugar and cook 5 to 7 minutes stirring occasionally with a spoon, until golden brown. Add 3/4 cup of the chicken broth and bay leaves and bring to a simmer for 5 minutes. Pour remaining 1/4 cup chicken broth into a bowl. Whisk in cornstarch until it is completely dissolved and add to the pan. Bring onion mixture to a full boil, reduce heat and simmer until the sauce thickens. Using tongs, discard the bay leaves and remove the pan from heat.
- Serve 4 of the chicken breast halves with all of the onion sauce spooned over top and all of the rice on the side. Reserve remaining 4 chicken breast halves for sandwiches.
Recipe Content & Photo ALL RIGHTS RESERVED Copyright Food Network