Chicken Sandwich With Creamy Cilantro Sauce Food

CILANTRO LIME GRILLED CHICKEN SANDWICH

Steps:

• Combine the chicken breasts and 1/2 cup of the Mexican Style Cilantro Lime Vinaigrette in a resealable plastic bag. Let marinate at room temperature for 15 minutes.
• Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 5 minutes per side. Drain on paper towels.
• Preheat an outdoor grill or grill pan to medium-high heat.
• Oil the grills grate or grill pan. Remove the chicken from the marinade. Sprinkle with salt and pepper. Grill the chicken, turning once, until cooked through, about 4 minutes per side, depending on thickness.
• Spread the mayonnaise on the cut surfaces of the rolls. Slice the chicken and add to the rolls. Break the bacon in half and place on top of the chicken. Top with avocado and tomato slices, cilantro leaves and radishes. Drizzle each sandwich with 1 tablespoon of the remaining vinaigrette. Press the tops on the sandwiches.

PERUVIAN-STYLE SPATCHCOCK CHICKEN WITH CREAMY CILANTRO SAUCE

Steps:

• Gently separate the skin of the chicken from the meat with your fingers.
• Whisk together the soy, sambal, mustard, pasilla/ancho powder, cumin, salt, lime zest and juice and a few cracks of black pepper. Pour into a ziptop bag, add the chicken and marinate, refrigerated, overnight.
• When ready to cook, place a cast-iron skillet on the bottom rack of the oven and preheat the oven to 500 degrees F.
• Remove the chicken from the marinade and pat dry.
• Carefully remove the hot skillet and lower the oven temperature to 450 degrees F. Add the vegetable oil to the skillet, place the chicken breast-side down in it and return it immediately to the oven. Roast until well browned, 20 to 30 minutes. Gently flip the chicken and cook until the breast registers 160 degrees F, about another 10 minutes. Let rest for 10 minutes on a cutting board. Slice and serve with Creamy Cilantro Sauce.
• Put the cilantro, oregano, honey, mustard, cumin, serrano, lime zest and juice and garlic in a food processor. Process until smooth, scraping down the sides to evenly distribute. Add the mayo and pulse until combined. Season with salt and pepper.

CREAMY CILANTRO CHICKEN

Steps:

• Pat chicken breasts dry and sprinkle with 1/2 the Cajun seasoning, salt, and pepper. Set aside.
• Heat olive oil in a large skillet over medium-high heat. Add chicken to the very hot oil and cook, turning occasionally, until juices run clear when chicken is pricked with a fork and both sides are browned, 5 to 7 minutes. Transfer chicken to a plate and set aside, reserving drippings in the skillet.
• Add green onions and bell pepper to the drippings in the skillet. Cook until tender, about 1 minute. Add chicken broth and wine and bring to a boil, about 5 minutes. Simmer until juices have reduced to about 3/4 cup, about 5 minutes more. Add cream and continue to simmer to reduce slightly, 1 to 2 minutes. Stir in tomatoes and cilantro, plus remaining Cajun seasoning. Season with salt and pepper.
• Add chicken to the skillet, cover, and cook until heated through, about 3 minutes more.

QUICK CILANTRO CHICKEN

Steps:

• Sprinkle chicken with salt, cumin and pepper. In a large skillet over medium heat, cook and stir the chicken in 2 tablespoons butter until no longer pink. Remove and keep warm. , In the same skillet, saute onions in remaining butter until tender and golden brown. Return chicken to the pan. Stir in lemon juice and cilantro; bring to a boil. If desired, serve with rice.

CHICKEN SANDWICH WITH CREAMY CILANTRO SAUCE

Steps:

• Equipment: Blender or food processor, Baking sheet
• Preheat oven to 350ºF.
• Blend the mayo, cilantro, green onion, milk and the cream cheese until everything is well mixed.
• Cut the dinner rolls in half.
• Spread the creamy cilantro sauce on each of the dinner rolls halves.
• Put a cheese slice and two slices of the chicken ham on each sandwich.
• Place all the sandwiches (open) on a baking sheet and bake 5 to 7 minutes.
• Take them out of the oven and add lettuce to each sandwich, finish assembling the sandwiches by putting the top half and serve.

CHICKEN SANDWICHES WITH GARLIC CREAM SAUCE

Steps:

• Simmer the chicken breasts in chicken broth with the spices.
• Drain and let cool.
• I shredded them with a fork, but you could chop them up too.
• I finely chopped up one stalk of celery, and 1/2 a small onion.
• In a bowl i mixed 1 tsp parsley, 1/2 thyme, 1/2 tsp chives, 1/4 tsp garlic, and some black pepper to taste.
• I add about 3 tbs mayonnaise, 1/4 tsp (or more) mustard, and then i added 3 tbs sour cream.
• You can use more if you prefer, depends on your taste.
• Mix together thoroughly, and add to the veggies and chicken.
• Mix well and let marinate for at least 4 hours.
• Serve them on pita bread, or in pita pockets.
• The pockets work better.
• I also prefer to use whole wheat pitas.