Cajun Chicken Sandwich With Creamy Cucumber Slaw Food

CAJUN CHICKEN SANDWICHES

Steps:

• Flatten the chicken breasts to about ¼-inch thickness.
• Mix the cereal, bisquick and Cajun seasoning in a shallow bowl.
• Spray chicken with cooking spray, and then dip them into the cereal mixture until completely coated.
• Melt the butter in a skillet over medium heat.
• Cook chicken about 5 minutes on each side, or until chicken is cooked and they are golden crisp.
• Serve on buns with tomatoes and lettuce!

CAJUN CHICKEN SANDWICHES

Steps:

• Flatten chicken to 1/2-in. thickness. Brush both sides with oil. Combine the seasonings; rub over both sides of chicken. Arrange in a 13-in. x 9-in. baking dish. Cover and refrigerate for at least 2 hours or overnight. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until chicken is no longer pink. Serve on rolls with tomato and lettuce.

BLACKENED CHICKEN SANDWICH WITH CAJUN SLAW

Steps:

• Mix the dry rub ingredients together.
• To make the slaw: Put the cabbage, bell pepper and onion in a bowl. Whisk the remaining ingredients together, pour over the veggies and toss to coat. Add a little of the dressing at a time until you get the consistency wanted. Can make ahead and refrigerate it for 2-3 hours before eating.
• Preheat a grill with a cast iron skillet or griddle plate to 450 degrees. (May, also, be cooked in cast iron using a burner.).
• Brush buns lightly with butter and toast until browned, about 15-30 seconds; set aside.
• Drizzle just enough of the melted butter (about 1 tablespoon) over the chicken breasts to lightly coat. Season with 1/2 of the dry rub. It should be pretty thick to form a 'crust'.
• Ladle a few tablespoons of the butter onto the hot griddle and place the cutlets onto the griddle seasoned side down. (Note: The butter may smoke a LOT. That's why it's cooked outside, just don't spill butter on the flames or it will flame up.) Cook until the edges of the cutlets start to turn white, about 3-5 minutes.
• Ladle the remaining butter over the chicken and season with the remaining dry rub. Flip and cook until the chicken reaches an internal temperature of 155-160 degrees, about 3-5 minutes.
• Remove chicken and serve on toasted buns with the slaw.