Caramelized Onions: Peel the onions and cut them into 1/4-inch slices.
Place the onions in a slow cooker, and drizzle the oil over the slices.
Place the lid on the slow cooker and adjust the heat to HIGH. Cook 8 to
10 hours, until the onions caramelize. They will then have a deep-brown color.
Leftover onions may be refrigerated, covered, up to three days. They may
be frozen up to one month.
Chicken: Place the chicken-breast halves, one at a time, between layers
of wax paper. Pound each breast half (see note) so that it is an even 1/2-inch
thick. Peel off the paper. Sprinkle the chicken lightly with salt and pepper.
Heat the oil in an extra-deep, 12-inch nonstick skillet over medium heat.
Add the chicken to the skillet and cook 4 to 5 minutes on the first side until
While the chicken cooks, cut the lime in half and cut 1 of the halves into
four wedges. Set the wedges aside.
Turn the chicken over and squeeze the juice from the remaining lime half
evenly over the chicken. Continue to cook for 4 to 6 minutes or until the chicken
is no longer pink in the center.
Put the chicken on four serving plates.
Add the onions and garlic to the hot skillet and stir constantly until the
onions are heated through, about 1 minute.
Remove the skillet from the heat and top each piece of chicken with about
1/4 cup onions.
Serve at once, garnished with the reserved lime wedges.
Yield: 4 servings; 3 cups Caramelized Onions
Nutritional information per 1/4-cup serving: 48 calories (42% from fat),
2 grams fat (no saturated fat), no cholesterol, 1 gram protein, 7 grams carbohydrates,
1 gram dietary fiber, 2 milligrams sodium