Grilled Chicken with Jalapeno Caramelized Onions

Ingredients

• 2  bay leaves 
• 2 teaspoons cornstarch 
• 2 tablespoons parsley leaves fresh chopped
• 1 cup chicken broth divided reduced-sodium
• 1 tablespoon olive oil 
• 1 cup onion thinly sliced
• 4 servings roasted garlic seasoning salt-free (recommended: McCormick)
• 4 servings salt and pepper black freshly ground
• 2  serrano peppers minced seeded
• 8  chicken breast halves boneless skinless
• 2 tablespoons sugar 

Equipment

• bowl
• frying pan
• whisk
• stove
• tongs
• grill pan
• cutting board

Directions

1. Heat a stove-top grill pan or griddle to medium high heat and coat with cooking spray.
2. 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.
3. Heat large skillet over medium-high heat with oil.
4. Add onion, jalapeno and sugar and cook 5 to 7 minutes stirring occasionally with a spoon, until golden brown.
5. Add 3/4 cup of the chicken broth and bay leaves and bring to a simmer for 5 minutes.
6. Pour remaining 1/4 cup chicken broth into a bowl.
7. 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.
8. Serve 4 of the chicken breast halves with all of the onion sauce spooned over top and all of the rice on the side. Reserve remaining 4 chicken breast halves for sandwiches.