A Taste Of Summer Chicken Sandwich Food

A TASTE OF SUMMER CHICKEN SANDWICH

Steps:

• In a bowl, whisk together orange zest and juice, green onions, garlic, ginger, soy sauce and salt.
• Add chicken breasts; turn to coat.
• Let stand for 10 minutes or cover and refrigerate for up to 8 hours.
• Grill on medium heat for approximately 15-20 minutes until a thermometer inserted into the chicken reads 165°F (74°C).
• Serve on whole wheat Kaiser buns.
• Garnish with roasted red peppers, red onions, lettuce & mayonnaise.

SUMMER CHICKEN SANDWICH

Steps:

• In a large bowl, mix chicken, mayonnaise, cheese, finely shredded carrots and raisins until well combined.
• Spread the mixture in 8 slices of bread.
• Top the sandwiches with the 8 remaining slices of bread.
• Wrap each sandwich in aluminum foil and keep them refrigerated for up to one week.

TASTE OF SUMMER SANDWICHES

Steps:

• Orange Ginger Marinade: In bowl, whisk together orange rind and juice, green onions, garlic, ginger, soy sauce and salt. Add chicken breasts; turn to coat. Let stand for 10 minutes or cover and refrigerate for up to 8 hours.
• Place chicken on greased grill over medium heat; spoon any remaining marinade over chicken. Close lid and grill, turning once, until no longer pink inside, about 10 minutes.
• Cut buns in half; spread cut sides with mayonnaise. Sandwich lettuce, chicken, sweet pepper, red onion and green onion in buns.

TASTE OF HOME ULTIMATE CHICKEN SANDWICHES

Steps:

• Pound chicken to 1/2 -in. thickness. Pour buttermilk into a large resealable plastic bag; add chicken. seal bag and turn to coat; refrigerate for 8 hours or overnight.
• In a shall bowl, combine the biscuit mix, cornmeal, paprika,salt,poultry seasoning, garlic powder,pepper and cayenne. Remove chicken one piece at a time,allowing excess buttermilk to drain off. Discard buttermilk. Coat chicken with cornmeal mixture; place in a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray.
• Bake,uncovered. at 400F for 12 minutes. Turn chicken. Bake 8-12 minutes longer or until juices run clear and coasting is lightly browned. Serve on rolls with lettuce and tomato.

TASTE-OF-SUMMER CHICKEN

Steps:

• In a large resealable plastic bag, combine the salad dressing, pineapple juice and wine or grape juice; add the chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. Grill chicken, covered, over medium heat for 6-7 minutes on each side or until a thermometer reads 170°.