Onion-Smothered Chicken Sandwiches

Preparation time: 5 minutes

Cooking time: 25 minutes

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 351
  • Calories from fat: 12%
  • Fat: 4.6g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.9g
  • Protein: 30.3g
  • Carbohydrate: 47.1g
  • Fiber: 3.4g
  • Cholesterol: 66mg
  • Iron: 2.3mg
  • Sodium: 630mg
  • Calcium: 55mg

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

  1. 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.
  2. 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.
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