Tender Rosemary Chicken with Caramelized Onions - Low Carb, Paleo
Serves: 4-6
 
Ingredients
  • 1 1/2 cups olive oil (does not need to be best quality)
  • 3/4 cups red wine or apple cider vinegar
  • 2/3 cup dijon mustard
  • 3/4 cup fresh chopped rosemary
  • 2 onions, cut in half and sliced about 1/8" thick
  • 6 boneless skinless chicken breasts
Instructions
  1. Marinate:
  2. In a bowl large enough to hold the chicken, add olive oil, vinegar, mustard, and rosemary. Whisk marinade until thoroughly combined.
  3. Put onions in another bowl large enough to stir some of the marinade into them. Add about 1/4 of the marinade. Stir onions to coat. Cover and refrigerate until ready to use.
  4. Cut each chicken breast in half. Pound chicken until it is flattened to about 1/4 inch thick. See description in recipe blurb for my preferred method. Put chicken into the marinade bowl and stir to throughly coat chicken with marinade. Cover and refrigerate for at least 6 hours or overnight.
  5. Cook the onions:
  6. Preheat oven to broil and set oven rack in the top 1/4 of oven. Spread onions with their marinade on a large, rimmed baking sheet. Broil onions, turning as they brown, until caramelized and nicely browned. Turn broiler off and cover onions with foil to keep warm.
  7. Cook the chicken:
  8. The chicken tastes great grilled. If that's not an option, broiling works well too.
  9. Grill the chicken: cook chicken on a very hot grill. This only takes a few minutes per side since the chicken is thin. Do not overcook.
  10. or Broil the chicken: place chicken on broiler pan or baking sheet and broil, in upper 1/4 of oven, until cooked through. Turn once.
  11. Serve immediately with browned onions on top.
Recipe by Preheat to 350˚ at https://preheatto350.com/moist-tender-rosemary-chicken/