Garlic N Lime Drenched Chicken With Carmelized Oni... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Found this online a few years ago, and we love it! The onions are wonderful, and you will have some leftover to top burgers or steaks with. The onions carmelize slow, in the crockpot (and with NO sugar) for about 8 hours, so start the night/day before. Read more . Love these onions as they are carmelized with the natural sweetness of the onions. Great with black beans and rice. Ingredients:
garlic n lime drenched chicken |
4 (6 ounce) boneless, skinless chicken-breast halves |
salt and black pepper to taste |
2 teaspoon olive oil |
1 lime |
onions |
2 teaspoons minced garlic |
carmelized onions |
6 large onions (for about 6 cups of slices) |
2 tablespoons olive oil |
2 t margarine |
Directions:
1. CARMELIZED ONIONS
2. Peel the onions and cut them into 1/4-inch slices.
3. Place the onions in a crockpot, and drizzle the oil over the slices.
4. Cut the margarine into pieces and scattor on onions
5. Place the lid on the crockpot and adjust the heat to HIGH.
6. Cook 8 to 10 hours, until the onions caramelize.
7. They will then have a deep-brown color.
8. Leftover onions may be refrigerated, covered, up to three days.
9. They may be frozen up to one month.
10. Makes 3 cups
11. LIME DRENCHED CHICKEN
12. Place the chicken-breast halves, one at a time, between layers of wax paper.
13. Pound each breast half (see note) so that it is an even 1/2-inch thick. Peel off the paper.
14. Sprinkle the chicken lightly with salt and pepper.
15. Set aside.
16. Heat the oil in an extra-deep, 12-inch nonstick skillet over medium heat.
17. Add the chicken to the skillet and cook 4 to 5 minutes on the first side until golden brown.
18. While the chicken cooks, cut the lime in half and cut 1 of the halves into four wedges and set aside
19. Turn the chicken over and squeeze the juice from the remaining lime half evenly over the chicken.
20. Continue to cook for 4 to 6 minutes or until the chicken is no longer pink in the center.
21. Put the chicken on four serving plates.
22. Add the onions and garlic to the hot skillet and stir constantly until the onions are heated through, about 1 minute.
23. Remove the skillet from the heat and top each piece of chicken with about 1/4 cup onions.
24. Serve at once, garnished with the reserved lime wedges.
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