Chicken with caramelized onion and tomato on rye
1 large, thinly sliced
½ tsp, fresh, leaves
⅛ tsp, freshly ground
Uncooked boneless skinless chicken breast(s)
½ pound(s), 2 (1/4 pound) halves
Reduced-fat sour cream
4 slice(s), or pumpernickel bread
4 slice(s), ripe
- Heat the oil in a large nonstick skillet over medium heat. Add the onion, thyme, salt, and pepper. Cook, stirring frequently, until the onion turns deep golden brown, about 10 minutes. Transfer to a bowl and cover to keep warm.
- Put the same skillet over medium heat. Add the chicken and cook, turning occasionally, until browned on the outside and cooked through, 12–14 minutes.
- Spread 1 teaspoon of the sour cream on each slice of bread. Divide the onion between 2 of the bread slices, top with the tomato and warm chicken, then top each with a slice of the remaining bread. Cut each sandwich in half and serve while warm. Yields 1/2 sandwich per serving.