Onion-Smothered Chicken Sandwich

Debbie Martell November 6, 2009

Ingredients

• 1 tsp extra virgin olive oil
• 2 cups onions, sliced
• 1/4 cup and 1 tbsp honey
• 1/4 cup balsamic vinegar
• 2 tsp red pepper flakes
• 16 ounces chicken breast
• 4 oz low-fat Swiss cheese
• 4 sandwich thins (Orowheat suggested)
• 1/2 tsp paprika
• 1/8 tsp salt
• 1/8 tsp pepper
• 2 tbsp Dijon mustard

Preparation

1. Heat 1 teaspoon of extra virgin olive oil in a large non-stick skillet over medium-high heat.
2. Add 2 cups of sliced onions, and cook for 1 minute.
3.  Cover, reduce heat to medium, and cook for 6 minutes or until onions are soft. 
4. Stir in 1/4 cup honey, v1/4 cup of balsamic vinegar, and 2 teaspoons of red pepper flakes.
5. Cook, uncovered, for 10 minutes. Set aside.
6. While onions are cooking, place chicken breast halves between two sheets of heavy-duty plastic wrap, and flatten to 1/2-inch thickness using a meat mallet or a rolling pin.
7. In a small bowl, combine 2 tablespoons of Dijon mustard with 1 tablespoon of honey, 1/2 teaspoon of paprika, 1/8 teaspoon of salt, and 1/8 teaspoon of pepper.
8. Heat a large grill pan or skillet coated with cooking spray over medium-high heat.
9. Place the chicken, coated side down, in pan. Cook for 4 minutes.
10. Brush chicken with the remaining mustard mixture.
11. Turn chicken, and cook 4 minutes or until done.
12. Place one chicken breast on each Orowheat thin slice, and top each with 2 tablespoons of the onion mixture.
     

Tags: Food, Dinner, Cooking, Recipes, Lunch

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