Recipes : Grilled Chicken with Jalapeno Caramelized Onions : Food Network

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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.