2 large Sweet onions, halved lengthwise and sliced
2 1/2 tbl Sugar
1 lg clove Garlic, minced
1 tsp Rosemary, chopped
1/4 cup distilled White Vinegar
Pinch of Salt and Pepper
Sweet & Sour Onion Jam
4 boneless, skinless Chicken breast halves
1 1/2 tsp EVOO
1/4 tsp Salt
Pepper for taste
4 large sprigs Rosemary
2 tsp Black Olive paste
Instructions
Sweet & Sour Onion Jam
1. Heat oil in a 12-inch skillet (not nonstick)
over medium heat. Add onions and sugar. Cover
and cook, stirring occasionally, until onions
are soft and most of their liquid has
evaporated, 10 to 20 minutes. Uncover and cook,
stirring, until onions turn deep golden, 10 to
20 minutes more. (Add 1 or 2 tablespoons water
if the onions start to scorch.)
2. Add garlic and rosemary; cook, stirring,
until fragrant, about 1 minute. Add 1/4 cup
vinegar and cook until most of the liquid has
evaporated, about 3 minutes. Season with salt,
pepper and more vinegar, if desired.
Prepare a charcoal fire or preheat a gas grill.
3. Rub chicken breasts with oil and season with
salt and pepper. Place rosemary sprigs on the
grill and lay a chicken breast over each one.
Grill until chicken is browned on the bottom,
about 5 minutes. Turn, keeping rosemary under
chicken, and grill until no trace of pink
remains in the center, about 5 minutes more.
Discard rosemary. Serve chicken with black
olive paste and the onion jam.
Serving
Suggestions
er serving- 250 calories; 9 g fat (1 g sat, 4 g mono); 66 mg cholesterol; 15 g carbohydrate; 27 g protein; 1 g fiber; 287 mg sodium. Nutrition bonus-
Originally Submitted
1/2/2016
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