Chicken Breast Sandwich with Onion Marmalade
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2 cups thinly sliced yellow onions
1/4 cup vegetable or olive oil
6 tablespoons prepared mango chutney
3 tablespoons parsley, chopped
2 tablespoons sugar
1 tablespoon thinly sliced jalapeno peppers
1 teaspoon garlic, minced
4 Chicken breast halves, boned and skinned
8 slices sourdough bread, buttered and toasted
Saute onions in oil until tender and golden, about 8 minutes. Add chutney, parsley, sugar, peppers and garlic. Cook 1 minute longer. Chill. Steam chicken; cool and slice. Fill bread with lettuce and sliced chicken. Top with onion marmalade. Garnish with additional jalapenos and parsley if desired.
Makes 4 servings.
Recipe and image provided by the National Onion Association
Per serving: 529 cal, 32 g pro, 57 g carb, 2.8 g fiber, 18.2 g fat, 164 (32 %) cal from fat, 73 mg chol, 600 mg sod, 223 IU VitA, 10.8 mg VitC, 71 mg cal, 2.62 mg iron.