In medium bowl, whisk garlic, oil, ketchup, Worcestershire sauce and paprika. Place chicken in large zip-top plastic bag; pour garlic mixture over chicken. Seal bag, pressing out excess air; refrigerate at least 1 hour or up to 4 hours.
Prepare outdoor grill for direct grilling over medium-high heat. Remove chicken from marinade; discard marinade. Spray both sides of onion slices with cooking spray; place chicken and onion on hot grill rack. Cover and cook onion 8 minutes or until grill marks appear, turning once; cook chicken 12 minutes or until internal temperature reaches 165°, turning once. During last 2 minutes of grilling, top
chicken breasts with sauerkraut and cheese; cook 2 minutes or until cheese melts.
Serve chicken topped with grilled onion.
Serving Size 1 Chicken Breast
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.