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Home > Recipes
Recipes from Pilgrim's Kitchen
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Chicken Sandwiches Smothered with Carmelized Onions
Chicken Sandwiches Smothered with Carmelized Onions
National Chicken Council - Pat Neaves, Kansas City, MO
Ingredients:
4 boneless, skinless chicken breast halves
2 limes, juiced
2 teaspoons ground cumin
2 tablespoons minced fresh cilantro
1 teaspoon crushed red pepper flakes
4 tablespoons extra virgin olive oil, divided
4 large onions, sliced and separated into rings
6 tablespoons brown sugar
1/4 cup cider vinegar
4 slices (1-inch thick) Texas toast, both sides toasted tomato wedges
dill pickle spears
Directions:
In medium bowl, mix together lime juice, cumin, cilantro, red pepper flakes and 2 tablespoons of the olive oil. Add chicken and turn to coat well; set sit 15 minutes. In large frypan, place remaining olive oil over medium heat. Add onions and cook about 5 minutes, stirring. Add brown sugar and vinegar and continue to cook about 5 more minutes until carmelized. Remove from pan and keep warm. To the frypan, add chicken and cook about 6 minutes on each side. Place a slice of toast on each of 4 salad plates and put chicken breast on each. Top with onions and garnish with tomato wedge and pickle slice.
Makes 4 servings. |
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