Chicken Sandwiches Smothered with Carmelized Onions

Ingredients

• 4 boneless, skinless chicken breast halves
• 2 limes, juiced
• 2 teaspoons ground cumin
• 2 tablespoons minced fresh cilantro
• 1 teaspoon crushed red pepper flakes
• 4 tablespoons extra virgin olive oil, divided
• 4 large onions, sliced and separated into rings
• 6 tablespoons brown sugar
• 1/4 cup cider vinegar
• 4 slices (1-inch thick) Texas toast, both sides toasted tomato wedges
• dill pickle spears

Directions

In medium bowl, mix together lime juice, cumin, cilantro, red pepper flakes and 2 tablespoons of the olive oil. Add chicken and turn to coat well; set sit 15 minutes. In large frypan, place remaining olive oil over medium heat. Add onions and cook about 5 minutes, stirring. Add brown sugar and vinegar and continue to cook about 5 more minutes until carmelized. Remove from pan and keep warm. To the frypan, add chicken and cook about 6 minutes on each side. Place a slice of toast on each of 4 salad plates and put chicken breast on each. Top with onions and garnish with tomato wedge and pickle slice.

Makes 4 servings