Instructions: With meat mallet, pound chicken breasts to 1/4 inch thickness. Sprinkle adobo seasoning over chicken; set aside. In large nonstick frypan, place 1 teaspoon olive oil and heat to medium temperature. Add onions and cook 4 to 5 minutes or until onions are wilted but not brown. Add jelly and stir gently until jelly melts. Remove onion mixture and keep warm. To same frypan, add remaining 2 teaspoons olive oil and heat to medium-high temperature. Add chicken and cook, turning, 10 minutes or until chicken is brown and fork tender. On serving platter arrange half of onion mixture. Top with chicken and spoon remaining onion mixture over all.

Yield: 4 servings.

Note: if adobo seasoning is not available, substitute garlic salt.

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