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.

Per Serving: Calories: 200; Total Fat 4 grams; Saturated Fat: 1 grams; Protein: 34 grams; Total carbohydrates: 6 grams; Sugar: 4 grams Fiber: 0.5 grams; Cholesterol: 82 milligrams; Sodium: 280 milligrams