Chicken Breast with Fire Roasted Onions - Fox 28: South Bend, Elkhart IN News, Weather, Sports

Ingredients for 1 serving

1 tbsp margarine

1 4-oz boneless, skinless chicken breast

½ tsp olive oil

1/3 cup sliced onion

¼ cup barbecue sauce

¼ cup sliced red peppers

¼ cup sliced yellow peppers

¼ cup sliced green peppers

½ navel orange

½ mango

½ tsp cumin

¾ tsp Cajun seasonings

2 oz spring salad mix

2 tbsp low-fat Italian dressing

Directions

1. Preheat oven to 275F

2. Heat 2 tsp margarine in heavy skillet. Saute onions until translucent, add barbecue

3. Reduce heat to simmer, hold warm

4. Spread olive oil on a piece of aluminum foil, sprinkle with Cajun seasoning

5. Pound chicken breast lightly and place on foil

6. Spread barbecue mix over chicken, sprinkle with ½ tsp Cajun seasoning

7. Fold foil over chicken and roll tight

8. Heat skillet, sear chicken, turning by ¼ turns

9. Place chicken in oven, bake for 25 minutes at 275

10. Remove from oven, let stand 5-10 minutes

11. Place spring salad on a plate

12. Saute peppers in 1 tsp margarine until tender, add cumin during process, place on salad.

13. Cut fruit into wedges, place around salad

14. Remove chicken from foil, slice into ¼ slices and place over salad.