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PrintChicken & 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.
![[+]](/images/uploads/recipes/2010/Nov/12/166_view.jpg)
Chicken & Caramelized Onion English Muffins
1 1/2 cups
chicken, cooked, sliced
375 mL
2 Tbsp
extra virgin olive oil
30 mL
2
Vidalia onions, medium
2
1 Tbsp
balsamic vinegar
15 mL
1/4 tsp
salt
1.25 mL
1/2 tsp
black pepper, freshly ground
2.5 mL
1/4 cup
basil, fresh, minced
60 mL
2 cloves
garlic, minced
2 cloves
4
English muffins, whole wheat
4
1/2 cup
low-fat cream cheese
125 mL
3 Tbsp
pesto
45 mL
3 Tbsp
Parmesan cheese, grated
45 mL
Preparation
Serves 8
Cook time :
45 min
|
Preparation time :
5 min
Chicken & Caramelized Onion English Muffins
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.
Notes: 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.
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