Grilled Chicken with Jalapeno Carmalized Onions

   
I was trying to figure out a new recipe for chicken breasts and I found this dish in Robin Miller's collection of recipes.  It was fairly simple and a great combination of flavors with the caramelized onions sauteed with the jalapenos.

Cooking spray

4 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 - 1/2 cups thinly sliced onion

3 jalapeno or serrano peppers, seeded and minced

2 tablespoons sugar

2 cups reduced-sodium chicken broth, divided

2 bay leaves

2 teaspoons cornstarch

2 tablespoons chopped fresh parsley leaves

Heat a stove-top grill pan or griddle to medium high heat and coat with cooking spray. Remove chicken from package and place on a plastic cutting board. Season both sides of chicken with salt, black pepper and garlic seasoning. Using tongs add chicken to hot pan and cook 3 to 5 minutes per side, or until cooked through.

Heat large skillet over medium-high heat with oil. Add onion, jalapeno and sugar and cook 5 to 7 minutes stirring occasionally with a spoon, until golden brown. Add 1 - 3/4 cup of the chicken broth and bay leaves and bring to a simmer for 5 minutes. Pour remaining 1/4 cup chicken broth into a bowl. Whisk in cornstarch until it is completely dissolved and add to the pan. Bring onion mixture to a full boil, reduce heat and simmer until the sauce thickens. Using tongs, discard the bay leaves and remove the pan from heat.

Serve the chicken breast halves over cooked, white rice with all of the onion sauce spooned over top.