Grilled Chicken with Jalapeno Caramelized Onions

• Cooking spray
• 8 boneless skinless chicken breast halves, about 5 ounces each
• Salt and freshly ground black pepper
• Salt-free roasted garlic seasoning (recommended: McCormick)
• 1 tablespoon olive oil
• 1 cup thinly sliced onion
• 2 jalapeno or serrano peppers, seeded and minced
• 2 tablespoons sugar
• 1 cup reduced-sodium chicken broth, divided
• 2 bay leaves
• 2 teaspoons cornstarch
• 2 tablespoons chopped fresh parsley leaves

1. Heat a stove-top grill pan or griddle to medium high heat and coat with cooking spray.
2. Remove chicken from package and place on a plastic cutting board.
3. Season both sides of chicken with salt, black pepper and garlic seasoning.
4. Using tongs add chicken to hot pan and cook 3 to 5 minutes per side, or until cooked through.
5. Heat large skillet over medium-high heat with oil.
6. Add onion, jalapeno and sugar and cook 5 to 7 minutes stirring occasionally with a spoon, until golden brown.
7. Add 3/4 cup of the chicken broth and bay leaves and bring to a simmer for 5 minutes.
8. Pour remaining 1/4 cup chicken broth into a bowl.
9. Whisk in cornstarch until it is completely dissolved and add to the pan.
10. Bring onion mixture to a full boil, reduce heat and simmer until the sauce thickens.
11. Using tongs, discard the bay leaves and remove the pan from heat.
12. Serve 4 of the chicken breast halves with all of the onion sauce spooned over top and all of the rice on the side.
13. Reserve remaining 4 chicken breast halves for sandwiches.

cooking spray, chicken, salt, salt, olive oil, onion, serrano peppers, sugar, chicken broth, bay leaves, cornstarch, parsley

Taken from www.foodnetwork.com/recipes/grilled-chicken-with-jalapeno-caramelized-onions-recipe.html (may not work)