Grilled Chicken with Jalapeno Caramelized Onions

While spending a lazy afternoon watching The Food Network with dd, we discovered another Robin Miller recipe that sounded delicious: Grilled Chicken with Jalapeno Caramelized Onions. Given that we all love the flavors of Mexican food, this one seemed promising and we weren't disappointed. Quick to make and very convenient since I could serve the onion-jalapeno mixture on the adults plates, while leaving the younger kid's plates plain. I used McCormick's Montreal Chicken Seasoning to flavor the chicken and ds raved about it. As with all of Robin's recipes, the chicken will morph into another meal later in the weak. We'll see if the Chicken Sandwiches with Brie, Shaved Granny Smith Apple and Dijon-Balsamic Reduction on Toasted Challah will taste as good as it sounds!



Grilled Chicken with Jalapeno Caramelized Onions
Recipe courtesy of Robin Miller

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)
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 the chicken breast halves with all of the onion sauce spooned over top and all of the rice on the side.