Onion-Smothered Chicken Sandwiches

Ingredients

• 0.3 cup cider vinegar 
• 2 tablespoons dijon mustard 
• 0.3 cup honey 
• 1 tablespoon honey 
• 1 teaspoon olive oil 
• 2 cups onion thinly sliced
• 0.5 teaspoon paprika 
• 5 ounce cocktail rye bread toasted
• 0.1 teaspoon salt 
• 16 ounce skinned 

Equipment

• bowl
• frying pan
• plastic wrap
• rolling pin
• grill pan
• meat tenderizer

Directions

1. Heat oil in a large nonstick skillet over medium-high heat.
2. 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.
3. 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.
4. Combine mustard, 1 tablespoon honey, paprika, and salt in a small bowl.
5. Brush half of mustard mixture over chicken.
6. Heat a large grill pan or skillet coated with cooking spray over medium-high heat.
7. Place the chicken, coated side down, in pan; cook for 4 minutes.
8. Brush chicken with the remaining mustard mixture. Turn chicken over; cook 4 minutes or until done.
9. Place 1 chicken breast on each toast slice, and top each with 2 tablespoons onion mixture.