4 (6 ounce) boneless, skinless chicken-breast halves
Salt and black pepper to taste
2 teaspoon olive oil
Onions (recipe follows)
2 teaspoons bottled minced garlic
NOTE: Make the caramelized onions ahead of time.
Place the chicken-breast halves, one at a time, between layers of wax paper. Pound each breast half (see note) so that it is an even 1/2-inch thick. Peel off the paper. Sprinkle the chicken lightly with salt and pepper. Set aside.
Heat the oil in an extra-deep, 12-inch nonstick skillet over medium heat. Add the chicken to the skillet and cook 4 to 5 minutes on the first side until golden brown.
While the chicken cooks, cut the lime in half and cut 1 of the halves into four wedges. Set the wedges aside.
Turn the chicken over and squeeze the juice from the remaining lime half evenly over the chicken. Continue to cook for 4 to 6 minutes or until the chicken is no longer pink in the center. Put the chicken on four serving plates. Add the onions and garlic to the hot skillet and stir constantly until the onions are heated through, about 1 minute.
Remove the skillet from the heat and top each piece of chicken with about 1/4 cup onions. Serve at once, garnished with the reserved lime wedges.
Yields 4 servings
6 large onions (for about 6 cups of slices)
2 tablespoons olive oil
Peel the onions and cut them into 1/4-inch slices. Place the onions in a crockpot, and drizzle the oil over the slices.
Place the lid on the crockpot and adjust the heat to HIGH. Cook 8 to 10 hours, until the onions caramelize. They will then have a deep-brown color.
Leftover onions may be refrigerated, covered, up to three days. They may be frozen up to one month.
Yields 3 cups
Nutritional information per 1/4-cup serving: 48 calories (42% from fat), 2 grams fat (no saturated fat), no cholesterol, 1 gram protein, 7 grams carbohydrates, 1 gram dietary fiber, 2 milligrams sodium