- Heat 1 teaspoon of extra virgin olive oil in a large non-stick skillet over medium-high heat.
- Add 2 cups of sliced onions, and cook for 1 minute.
- Cover, reduce heat to medium, and cook for 6 minutes or until onions are soft.
- Stir in 1/4 cup honey, v1/4 cup of balsamic vinegar, and 2 teaspoons of red pepper flakes.
- Cook, uncovered, for 10 minutes. Set aside.
- 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.
- 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.
- 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, and cook 4 minutes or until done.
- Place one chicken breast on each Orowheat thin slice, and top each with 2 tablespoons of the onion mixture.
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Onion-Smothered Chicken Sandwich
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