Grilled Chicken with Jalapeno and Carmelized Onion

(Printable Version)
What you need:

• Cooking spray
• 4 chicken breasts
• Salt and pepper
• Salt-free roasted garlic seasoning (McCormick)
• 1 tbsp. olive oil
• 1 cup thinly sliced onion
• 2 jalapeno or serrano peppers, seeded and minced
• 2 tbsp sugar
• 1 cup chicken broth, divided
• 2 bay leaves
• 2 tsp cornstarch
• 2 tbsp chopped fresh parsley leaves (optional)

Directions:

Season chicken breasts while you heat a pan with cooking spray on it over medium-high heat.

Cook chicken until no longer pink. Obviously mine aren't grilled, but I was too lazy to pull out the George Foreman.

Slice up those onions and mince your peppers while you heat 1 tbsp. olive oil in skillet.

Add onions, pepper, and sugar into skillet. Cook for 5 to 7 minutes, stirring occasionally, until golden brown.

Add 3/4 cup of chicken broth and bay leaves. Simmer for 5 minutes.

Combine 1/4 cup chicken broth and 2 tbsp. cornstarch until cornstarch is completely dissolved.

Add cornstarch mixture into onion mixture. Bring to a boil, then reduce heat and cook until sauce thickens, around 5-7 minutes. Remove bay leaves and remove pan from heat.

Serve onion sauce over chicken.

**You can also serve the chicken with rice and onion sauce on the rice as well. It's a sweet dish, so if you prefer more spice, make sure to leave some of the jalapeno seeds in the mix. The original recipe calls for 8 chicken breasts and reserving 4 for sandwiches, I'm not sure why, but I just made the 4 chicken breasts.**
Recipe Source: Food.com