Grilled Chicken with Jalapeno Caramelized Onions
- Number of Servings: 2
Ingredients
Cooking spray 4 boneless skinless chicken breast halves, about 5 ounces each Salt and freshly ground black pepper Salt-free roasted garlic seasoning (recommended: McCormick) .5 tablespoon olive oil .5 cup thinly sliced onion 1 jalapeno or serrano peppers, seeded and minced 1 tablespoons sugar .5 cup reduced-sodium chicken broth, divided 1 bay leaves 1 teaspoons cornstarch 1 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 1/3 cup of the chicken broth and bay leaf and bring to a simmer for 5 minutes. Pour remaining 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 leaf and remove the pan from heat.
Serve 2 of the chicken breast halves with all of the onion sauce spooned over top and all of the rice on the side. Reserve remaining 2 chicken breast halves for sandwiches.
**modified for 2 servings**
**recipe found on foodnetwork.com**
https://www.foodnetwork.com/recipes/grilled-chicken-with-jalapeno-caramelized-onions-recipe/index.html
Number of Servings: 2
Recipe submitted by SparkPeople user MICHELLE_LEE4.
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 1/3 cup of the chicken broth and bay leaf and bring to a simmer for 5 minutes. Pour remaining 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 leaf and remove the pan from heat.
Serve 2 of the chicken breast halves with all of the onion sauce spooned over top and all of the rice on the side. Reserve remaining 2 chicken breast halves for sandwiches.
**modified for 2 servings**
**recipe found on foodnetwork.com**
https://www.foodnetwork.com/recipes/grilled-chicken-with-jalapeno-caramelized-onions-recipe/index.html
Number of Servings: 2
Recipe submitted by SparkPeople user MICHELLE_LEE4.
Nutritional Info Amount Per Serving
- Calories: 230.6
- Total Fat: 5.5 g
- Cholesterol: 69.4 mg
- Sodium: 597.9 mg
- Total Carbs: 7.2 g
- Dietary Fiber: 1.2 g
- Protein: 36.1 g
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