COLD SLICED CHICKEN WITH RED ONION MARMALADE 
MAKES 6 SERVINGS

Chicken:
6 boneless, skinless chicken breasts
1 Tbsp. (15 mL) Dijon mustard
1 Tbsp. (15 mL) real maple syrup
1 tbsp. (15 mL) olive oil
 
Onion Marmalade:
¼ c. (50 mL) olive oil
6 c. (1.250 L) sliced red onions
2 large garlic cloves, minced
¼ c. (50 mL) medium dry sherry or 2 Tbsp. (30 mL) balsamic vinegar
1/3 c. (125 mL) light brown sugar
½ tsp. (2 mL) ground ginger
½ tsp. (2 mL) fennel seed, ground
¼ tsp. (1 mL) crushed chillies
Salt and freshly ground black pepper
Leafy lettuce
Cilantro

Combine Dijon, syrup and 1 tablespoon (15 mL) oil in a small bowl. Whisk to blend. Brush over chicken breasts. Oil grill and preheat BBQ. Place chicken on greased grill and barbecue, flipping a couple of times until chicken feels springy and juices run clear, about 12 to 15 minutes. Brush with Dijon mixture a couple times. Remove chicken when cooked and cool. Then overwrap and refrigerate until chilled. Alternatively, brush chicken with Dijon sauce and sauté, covered, in a little oil in a frying pan until cooked through, about 12 to 15 minutes.

To make marmalade, heat ¼ cup (50 mL) oil in heavy large, heavy bottomed saucepan. Add onions and garlic. Cover and cook over medium low heat until onions are tender, stirring occasionally, about 15 minutes. Add sherry or balsamic, if using, brown sugar, chillies and ginger. Cook uncovered until onions are very tender and mixture is thick, stirring often, about 20 minutes. Cook until mixture is very thick and dark. Season to taste with salt and pepper. Cool completely. Can be prepared a couple of days ahead. Cover and refrigerate.

To serve, slice chicken breasts crosswise into 4 or 5 slices. Line serving platter with leafy lettuce. Arrange slices of chicken on top. Slightly warm onion marmalade and transfer to a serving dish and place alongside chicken on platter. Garnish with cilantro and serve.