Onion-Smothered Chicken Sandwiches

recipe

Preparation time: 5 minutes

Cooking time: 25 minutes

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Yield:

4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 351
Caloriesfromfat 12 %
Fat 4.6 g
Satfat 0.8 g
Monofat 2.1 g
Polyfat 0.9 g
Protein 30.3 g
Carbohydrate 47.1 g
Fiber 3.4 g
Cholesterol 66 mg
Iron 2.3 mg
Sodium 630 mg
Calcium 55 mg

Ingredients

1 teaspoon olive oil
2 cups thinly sliced onion
1/4 cup honey
1/4 cup cider vinegar
4 (4-ounce) skinned, boned chicken breast halves
2 tablespoons Dijon mustard
1 tablespoon honey
1/2 teaspoon paprika
1/8 teaspoon salt
Cooking spray
4 (1 1/4-ounce) slices rye bread, toasted

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add onion; cook for 1 minute. Cover, reduce heat to medium, and cook for 6 minutes or until soft. Stir in 1/4 cup honey and vinegar. Cook, uncovered, 10 minutes, stirring occasionally. Set aside.

While onions are cooking, place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and flatten to 1/2-inch thickness using a meat mallet or a rolling pin. Combine mustard, 1 tablespoon honey, paprika, and salt in a small bowl. Brush half of mustard mixture over chicken. Heat a large grill pan or skillet coated with cooking spray over medium-high heat. Place the chicken, coated side down, in pan; cook for 4 minutes. Brush chicken with the remaining mustard mixture. Turn chicken over; cook 4 minutes or until done. Place 1 chicken breast on each toast slice, and top each with 2 tablespoons onion mixture.

Note:

September 2000
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