Recipes : Grilled Chicken with Jalapeno Caramelized Onions : Food Network

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Grilled Chicken with Jalapeno Caramelized Onions
Recipe courtesy Robin Miller, 2007

Ingredients
Cooking spray
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

Directions
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.