RECIPES

Chicken & Caramelized Onion English Muffins

This open-faced mini-pizza uses the brightness of pesto and the sweetness of caramelized onions to achieve an elegant flavour that works well as an appetizer, side dish, or casual meal.

Prep Time

5M

Cook Time

45M

Serves

8

Ingredients

1 1/2 cup (375 mL) chicken, cooked, sliced

2 tbsp (30 mL) extra virgin olive oil

2 Vidalia onion(s), medium

1 tbsp (15 mL) balsamic vinegar

1/4 tsp (1.25 mL) salt

1/2 tsp (2.5 mL) black pepper, freshly ground

1/4 cup (60 mL) basil, fresh, minced

2 cloves garlic, minced

4 English muffins, whole wheat

1/2 cup (125 mL) low-fat cream cheese

3 tbsp (45 mL) pesto

3 tbsp (45 mL) Parmesan cheese, grated

Instructions

1 Preheat oven to 425°F (220°C).
2 Peel onions and cut into ½” (1 cm) thick slices (should make about 2 cups/500 mL).
3 Heat olive oil over medium-low heat. Add sliced onions; cover and cook for approximately 30 minutes, stirring regularly, until onions are caramelized (onions should be a caramel colour).
4 Remove cover and increase heat to medium-high. Add vinegar, salt and pepper and stir. Cook 1 to 2 minutes until vinegar evaporates.
5 Add sliced cooked chicken, fresh minced basil and garlic. Sauté another 5 minutes, stirring frequently.
6 Split English muffin and toast lightly. Place on baking pan. Spread each half with a tablespoon (15 mL) of cream cheese and a teaspoon (5 mL) of pesto. Divide sliced chicken and caramelized onions among muffins. Sprinkle with parmesan cheese. Bake for 10 minutes or until lightly browned and heated through.