Smothered Blackened Chicken Tenders with Caramelized Onions
and Gorgonzola Cheese

For the onions:

1 medium sweet onion, sliced

1 tb olive oil

1/2 tsp kosher salt

1/4 tsp crushed red pepper flakes

In a skillet over medium to medium-high heat, brown the onions in the olive oil. Season with the salt and pepper and cook for 20 minutes. Stir occasionally to allow the onions to brown evenly without burning.

Remove the onions and set them aside.

For the chicken:

24 oz chicken breasts, cut into 1-inch strips

1 tb olive oil plus 1 tb for the pan

2 tsp kosher salt

1 tsp dried oregano

1 tsp granulated garlic

1 tsp smoked paprika

1/2 tsp cayenne pepper

1/2 tsp onion powder

Coat the chicken strips with 1 tablespoon of olive oil and the spices. Raise the heat under the skillet to medium-high. Coat the pan with the additional tablespoon of olive oil and gently place the chicken into the pan without crowding them. Cook the strips on one side for three minutes. Turn them over and cook for another 2 minutes. Place the cooked chicken on a plate and repeat with the remaining chicken. Replenish the oil as needed.

Bringing it all together:

Cooked chicken

Cooked onions

Gorgonzola Cheese

Hot sauce

Place the cooked chicken on a platter. Top the chicken with the cooked onions and gorgonzola cheese (as little or as much as you want). Serve alongside your favorite hot sauce and enjoy while warm!