Lime-Drenched Chicken With Onions

Place the chicken breast halves, 1 at a time, between layers of wax paper. Pound each breast half (see note) so that it is an even 1/2-inch thick. Peel off the paper. Sprinkle the chicken lightly with salt and pepper. Set aside. Heat the oil in an extra-deep, 12-inch nonstick skillet over medium heat. Put the chicken in the skillet and cook 4 to 5 minutes on the first side until golden brown. While the chicken cooks, cut the lime in half and cut 1 of the halves into 4 wedges. Set the wedges aside. Turn the chicken over and squeeze the juice from the remaining lime half evenly over the chicken. Continue to cook for 4 to 6 minutes or until the chicken is no longer pink in the center. Put the chicken on 4 serving plates. Add the onions and garlic to the hot skillet and stir constantly until the onions are heated through, about 1 minute. Remove the skillet from the heat and top each piece of chicken with about 1/4 cup onions. Serve at once, garnished with the reserved lime wedges. Per serving: 256 calories, 35 grams protein, 9 grams fat (percent calories from fat, 31), 8 grams carbohydrates, 94 milligrams cholesterol, 84 milligrams sodium, 1 gram fiber. CONDIMENT For Easy Caramelized Onions: 2 tablespoons olive oil, onions Peel onions and cut them into 1/4-inch slices. Place onions in a slow cooker, and drizzle the oil over the slices. Place the lid on the cooker and adjust the heat to high. Cook 8 to 10 hours, until the onions caramelize. They will then have a deep brown color. Leftover onions may be refrigerated, covered, up to 3 days. They may be frozen up to 1 month. Per 1/4-cup serving: 48 calories, 1 gram protein, 2 grams fat (percent calories from fat, 42), 7 grams carbohydrates, no cholesterol, 2 milligrams sodium, 1 gram fiber.