Onion-Smothered Chicken Sandwiches
- 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
- 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.
olive oil, onion, honey, cider vinegar, mustard, honey, paprika, salt, cooking spray, rye bread
Taken from www.myrecipes.com/recipe/onion-smothered-chicken-sandwiches (may not work)