-
1
Slice each chicken breast in half horizontally so you end up with two thinner breasts.
-
2
Place them on a rimmed baking sheet (or other container).
-
3
Squeeze the juice from the lemon over them and sprinkle with the seasoning, generous pinches of salt and pepper and half of the oil.
-
4
(I used avocado for this.)
-
5
Using your hands, rub the mixture on the chicken so it is well-coated.
-
6
Cover and chill for 15-20 minutes or until ready to grill.
-
7
Heat a deep saute pan to medium-high heat and add the remaining half of the cooking oil.
-
8
(Ghee or bacon drippings are good choices, but you can use avocado or coconut oil.)
-
9
Add onions to the pan and cook until they begin to soften, about 5 minutes.
-
10
Reduce heat to medium-low, put the whole sprig of rosemary into the pan (or dried, if youre using it), cover, and let it cook for 25-30 minutes, stirring occasionally.
-
11
When they become golden brown and are really soft theyre done, but you can continue cooking them until they turn a true caramel color.
-
12
You can speed this up a bit by removing the lid from the pan and turning the heat up to medium-high for the last 5-8 minutes or so.
-
13
Remove the rosemary stem and discard.
-
14
While the onions are cooking, preheat your BBQ grill or grill pan to medium-high.
-
15
Grill the chicken, flipping once, until grill marks form and chicken is cooked through.
-
16
Dont over cook them or theyll be super dry!
-
17
A full thickness chicken breast typically takes about 5 minutes per side so this should take less.
-
18
The chicken should feel somewhat firm to the touch and juices should be running clear.
-
19
Remove from the grill and cover until onions are done.
-
20
When onions are done, remove them from the pan.
-
21
If youre using the pecans, throw them into the pan after you take the onions out and let them toast, while stirring, for 2-3 minutes.
-
22
Serve the onions over the chicken and sprinkle with pecans and chopped fresh rosemary.
