Grilled Chicken with Jalapeno and Carmelized Onion*
What you need:
Cooking spray or olive oil
4 chicken breasts
Salt and pepper
Salt-free roasted garlic seasoning (McCormick)
1 tbsp. olive oil
1 cup thinly sliced onion
2 jalapeno or serrano peppers, seeded and minced
2 tbsp sugar
1 cup chicken broth, divided
2 bay leaves
2 tsp cornstarch
2 tbsp chopped fresh parsley leaves (optional)
Directions:
Season chicken on both sides with salt and pepper.
Coat grill with nonstick spray or add a Tbsp. of olive oil to a skillet. Cook chicken until done.
In a skillet (you can use the same one if you cooked chicken in a skillet), heat 1 Tbsp. olive oil over medium-high heat. Add onion, pepper, and sugar to skillet. Cook for 5 to 7 minutes, stirring occasionally until golden brown.
Add 3/4 cup chicken broth and bay leaves. Simmer for 5 minutes.
In a small bowl, combine 1/4 cup chicken broth and 2 Tbsp. cornstarch until cornstarch dissolves.
Add cornstarch mixture to skillet and bring to a boil. Then reduce heat and cook for 5 to 7 minutes until it thickens.
Remove pan from heat and remove bay leaves.
Serve chicken topped with onion sauce and fresh parsley, if desired.