Chicken & Caramelized Onion English Muffins
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Preheat oven to 425°F (220°C).
Peel onions and cut into ½” (1 cm) thick slices (should make about 2 cups/500 mL).
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).
Remove cover and increase heat to medium-high. Add vinegar, salt and pepper and stir. Cook 1 to 2 minutes until vinegar evaporates.
Add sliced cooked chicken, fresh minced basil and garlic. Sauté another 5 minutes, stirring frequently.
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.
Serve as an appetizer or with a meal like you would garlic bread. The recipe also works well with mini bagels for smaller bite-size appetizers.
|Per 125 g serving||Amount|
|Saturated Fat||4 g|
|Per 125 g serving||% Daily Value|