CHIPOTLE CHICKEN SANDWICH
This chicken sandwich has a nice kick to it!
Provided by Chris Elmore
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Heat olive oil in a large skillet over medium heat and pan-fry chicken breasts until browned and no longer pink inside, about 10 minutes per side.
- Sprinkle chicken breasts with red wine vinegar, lime juice, sugar, salt, black pepper, 1 chopped green onion, garlic, and oregano; pan-fry until green onion is soft, an additional 5 minutes per side. Transfer chicken breasts to a plate and keep warm.
- Place light mayonnaise and chipotle pepper into a blender and blend until smooth. Transfer to a bowl and stir in 1 1/2 tablespoon of chopped green onion and sweet pickle relish.
- Toast sourdough bread slices.
- Layer 4 bread slices each with 1/4 cup of lettuce, a chicken breast, and 1 mozzarella cheese slice. Spread remaining slices with chipotle mayonnaise and place on top to make sandwiches. Serve while still warm.
Nutrition Facts : Calories 450.6 calories, Carbohydrate 35.2 g, Cholesterol 92.1 mg, Fat 17.3 g, Fiber 1.8 g, Protein 37.7 g, SaturatedFat 5.3 g, Sodium 757.1 mg, Sugar 5.1 g
FRIED CHICKEN SANDWICHES WITH CHIPOTLE MAYO
Provided by Molly Yeh
Time 50m
Yield 4 sandwiches
Number Of Ingredients 15
Steps:
- Mix the mayonnaise and chipotle in adobo sauce in a small bowl until well combined. Refrigerate until ready to use.
- Place the cornflakes in a large resealable plastic bag and use the back of a measuring cup to pound them into fine crumbs. Set up a standard breading station with three wide, deep plates (or pie plates). Mix the flour and 1 teaspoon salt in one plate. Add the cornflakes, panko, garlic salt, smoked paprika, cayenne pepper, 1 tablespoon salt and a generous amount of freshly ground black pepper (I did 30 grinds) in the second plate and mix with a fork until well combined. Whisk the eggs together in the third plate.
- Line one baking sheet with a wire rack and another baking sheet with paper towels. Place one chicken thigh between two pieces of plastic wrap and use the back of a measuring cup or a meat mallet to pound the thigh about 1/4-inch thick. Place on the wire rack and repeat with the remaining chicken thighs.
- Using one hand for dry things and one hand for wet things, dredge one piece of chicken at a time in the flour, tapping off any excess. Dip into the eggs, then press into the cornflake mixture until evenly coated all over. Place back on the wire rack and repeat with the remaining three pieces.
- Heat the olive oil in a large skillet over medium-high heat. Working in batches, add two pieces of chicken to the skillet and cook, flipping halfway through, until the crust is a deep golden brown and the chicken is cooked through, 2 to 3 minutes per side. Transfer to the paper towel-lined baking sheet and repeat with the remaining two pieces of chicken, making sure the oil stays hot.
- To assemble the sandwiches, spread about 1 tablespoon of the chipotle mayonnaise on one side of each piece of toast. Top 4 pieces with the lettuce, then top with three pickles. Place a piece of chicken on top of the pickles, then top with the remaining slices of toast. Cut each sandwich in half and secure with a toothpick, if desired.
CHIPOTLE CHICKEN CLUB SANDWICH
ROTISSERIE CHICKEN--This tasty twist on the conventional club sandwich comes alive when you stir smoky, spicy-hot chipotle peppers in adobo into your favorite mayonnaise. Look for these canned, smoked jalapeno peppers in the Mexican food section of the market. These delicious sandwiches are perfect for lunch or a light dinner. Two slices of bread instead of the traditional three makes them easy to eat without sacrificing a bit of flavor.
Provided by Jessi Leigh
Categories Lunch/Snacks
Time 10m
Yield 2 sandwiches, 2 serving(s)
Number Of Ingredients 10
Steps:
- MAKE THE SPREAD: Stir the ingredients together in a bowl.
- MAKE THE SANDWICH: Coat each slice of toast with the chipotle spread, to taste. You may have some left over. Divide the chicken between two slices of toast, placing the slices in a single layer on top of the spread. Top with the bacon slices and a single layer of tomato slices. Cover with lettuce leaves and then the remaining slices of toast, spread side down.
- Press the tops of the sandwiches down firmly. Using a serrated knife, cut through the sandwiches on the diagonal, then cut through on the diagonal in the opposite direction. Each sandwich will have 4 wedges. Place a toothpick in each of the wedges and serve.
- Add a quick side salad to make a satisfying meal.
Nutrition Facts : Calories 593.4, Fat 33.3, SaturatedFat 7, Cholesterol 31.6, Sodium 1029.8, Carbohydrate 65.4, Fiber 11.1, Sugar 22.4, Protein 14.7
CHIPOTLE CHICKEN SANDWICHES
Kick up the usual chicken sandwich with GOYA®! Enjoy this smoky take on a classic chicken sandwich - simple in design, elaborate in flavor. Simply add a spicy twist to tender boneless, skinless chicken breasts by marinating them in a savory mix made of chipotle pepper, chipotle adobo sauce, garlic, lime juice and GOYA® Adobo All-Purpose Seasoning with Pepper. Grill until golden brown and serve on toasted Kaiser rolls. Layer with ripe avocado slices, juicy tomato slices and crisp lettuce, and bring out the smoky chipotle flavor even more by topping with a creamy chipotle mayonnaise.
Time 35m
Yield 5
Number Of Ingredients 10
Steps:
- Step 1 Transfer chicken to gallon-size zip-top bag. Add chopped chipotle pepper, 3 tbsp. chipotle sauce, garlic, lime juice and Adobo; seal bag. Rub to coat chicken in marinade; transfer to refrigerator. Marinate at least 30 minutes, or until ready to grill Step 2 In small bowl, stir together mayonnaise and remaining 1 tbsp. chipotle sauce until well combined; cover and set in refrigerator until ready to use. Step 3 Heat grill to medium-high heat. Add chicken to hot, greased grill grates. Grill, flipping once, until chicken is golden brown and cooked through (internal temperature registers 165° on quick-read thermometer when inserted into thickest part of breast), about 10 minutes. Lightly toast cut sides of rolls on grill. Step 4 To assemble each sandwich, spread both cut sides of roll with 1 tbsp. reserved chipotle mayonnaise. Add chicken to bottom roll. Layer with 2 avocado slices, 2 tomato slices and 1 lettuce leaf. Replace top of roll and serve immediately.
CHIPOTLE CHICKEN SANDWICHES RECIPE
Chipotle in these chicken sandwiches gives them a nice smoky flavor. The dish itself has a great barbecue taste with a slight hint of spice.
Provided by Lydia Walker
Categories Sandwich
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Heat the oil in a 6-quart saucepot over medium-high heat
- Add the chicken in 2 batches and cook for 10 minutes until it's well browned on both sides
- Remove the chicken and set aside
- Add the pepper and onion to the saucepot and cook until the vegetables are tender-crisp
- Stir the soup, water, vinegar, brown sugar and chile pepper in the saucepot
- Heat to a boil
- Return the chicken to the saucepot
- Reduce the heat to low
- Cover and cook for 20 minutes or until the chicken is fork-tender
- Remove the chicken from the saucepot to a cutting board
- Using 2 forks shred the chicken
- Return the chicken to the saucepot
- Cook for 10 minutes or until the sauce is thickened
- Serve the chicken mixture on the buns
- Top with the cheese, if desired
Nutrition Facts : Carbohydrate 16.74g, Cholesterol 111.13mg, Fat 21.14g, Fiber 1.35g, Protein 20.54g, SaturatedFat 5.29g, ServingSize 8.00 Person, Sodium 279.94mg, Sugar 0.00, UnsaturatedFat 9.21g
GRILLED CHIPOTLE CHICKEN SANDWICH
Make and share this Grilled Chipotle Chicken Sandwich recipe from Food.com.
Provided by Vicki in CT
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle chicken breasts with pickapeppa sauce and make sure both sides are covered.
- Sprinkle remaining seasonings on one side of each breast. Set aside for ten minutes.
- Grill chicken. When almost done put cheese on top of each breast.
- Serve on toasted bread with lettuce, tomato, onion, mustard and mayo.
Nutrition Facts : Calories 126.5, Fat 6.8, SaturatedFat 1.9, Cholesterol 46.4, Sodium 46.1, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 15.2
CHICKEN SANDWICH WITH CHIPOTLE MAYONNAISE
Make and share this Chicken Sandwich With Chipotle Mayonnaise recipe from Food.com.
Provided by gailanng
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Wash and pat dry the chicken. Place each breast between two sheets of clear plastic wrap and pound until about 1/8" thick. They should flatten out to the point where you can cut each in half when cooked to make two sandwiches. Place on plate and season with 1 tablespoons of the Creole/Cajun seasoning. Set aside.
- Heat a skillet over medium high heat and add 2 of the 4 tablespoons of butter. Add the onions, peppers and the remaining tablespoon of seasoning mix and sauté until onions are caramelized. Remove vegetable mixture and set aside. Add remaining butter to the skillet and sauté the chicken breast until cooked through, turning once. This may need to be done in batches.
- To make chipotle mayonnaise, mix all mayonnaise ingredients together.
- To assemble, spread chipotle mayonnaise mixture on both inner sides of the toasted buns then layer within the cooked chicken, sautéed onions and red bell peppers.
Nutrition Facts : Calories 361.1, Fat 18.2, SaturatedFat 5.8, Cholesterol 57.1, Sodium 604.2, Carbohydrate 30.9, Fiber 1.4, Sugar 5.7, Protein 18.3
CHIPOTLE BBQ CHICKEN SANDWICHES
These Chipotle BBQ Chicken Sandwiches for two look like bistro-style fare, but they can be ready to eat in just 10 minutes.
Provided by My Food and Family
Categories Home
Time 10m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Fill rolls with remaining ingredients to make 2 sandwiches.
Nutrition Facts : Calories 45, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 25 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 9 g
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