Recipes Onion-Smothered Chicken Sandwiches (Entree)

Number of Servings
    • 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

Nutrition Information

Calories: 351; Fat: 4.6g; Protein: 30.3g; Carbohydrate:
47.1g; Fiber: 3.4g; Cholesterol: 66mg; Iron: 2.3mg; Sodium: 630mg