GRILLED CHICKEN BREAST and BEER-BRAISED ONION BURGERS

4 boneless, skinless chicken breasts {5 to 6 ounces each}
1/2 cup lager
3 tablespoons Dijon mustard
1 tablespoon paprika
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon basil
3/4 teaspoon salt
1/4 teaspoon black pepper
4 English muffins, toasted
Beer-Braised Onions {recipe follows}
4 tomato slices {optional}

1. Combine chicken, lager, mustard, paprika, oil, garlic and basil in resealable food storage bag. Toss well to coat and refrigerate 2 hours, turning occasionally.

2. Prepare grill for direct cooking.

3. Remove chicken from bag and discard marinade. Lightly oil grill grid. Sprinkle chicken with salt and black pepper and place chicken directly over heat source. Grill, covered, 4 to 6 minutes on each side or until no longer pink in center. Remove from grill.

4. On bottom half of each English muffin, place 1 chicken breast and 2 tablespoons Beer-Braised Onions. Top with 1 tomato slice, if desired, and other half of English muffin.

Makes 4 servings.

BEER-BRAISED ONIONS

1 tablespoon butter
1 1/2 cups thinly sliced red onions {about 1 medium onion}
2 tablespoons sugar
2 tablespoons lager
1 tablespoon balsamic vinegar
1/4 teaspoon salt

Melt butter in medium nonstick skillet over medium heat. Add onions and sugar; cook, stirring occasionally, until onion is soft but not brown, 5 to 7 minutes. Stir in lager, vinegar and salt; cook 1 minute or until liquid evaporates.

Makes 1/2 cup.