Monterey Ranch Chicken Sandwiches Food

RANCH CHICKEN SANDWICHES

Ranch Chicken Sandwiches image

Provided by Ree Drummond : Food Network

Time 2h30m

Yield 8 servings

Number Of Ingredients 11

Ingredients

4 whole boneless, skinless chicken breasts
1/2 cup honey
1/2 cup Dijon mustard (or country/grainy mustard)
1 teaspoon paprika
1/2 teaspoon salt
Freshly ground black pepper
Juice of 1 lemon
Crushed red pepper, for sprinkling, optional
1 pound thick-cut bacon, sliced in half
2 cups grated sharp Cheddar
8 soft whole grain buns

Steps:

With a very sharp knife, cut the chicken breasts in half down the middle. This will result in 8 chicken breast pieces that are thinner and uniform in size.
Next, make the marinade. In a large bowl mix together the honey, mustard, paprika, salt, pepper to taste, lemon juice and crushed red pepper flakes if using. Stir to combine.
Add the chicken to the marinade and toss to coat. Cover the bowl with plastic wrap and marinate in the fridge, 2 to 4 hours.
While the chicken marinates, fry up the bacon until chewy. When finished cooking, reserve 1/4 cup of the bacon grease and pour off the rest of the grease (but do not clean the skillet).
When you are ready to cook the chicken, remove it from the marinade and cook it in the skillet over medium-high heat, 3 to 4 minutes each side. Brush a little reserved bacon grease on the chicken as you cook it. (Or you can grill the chicken breasts on an indoor or outdoor grill.)
When a couple of minutes grilling time are left, lay 2 pieces of bacon onto each chicken breast. Top with some Cheddar and allow it to melt on the grill (if you need to remove the chicken you can finish melting the cheese under the broiler).
Halve the rolls and immediately load with the bacon-and-cheese covered chicken.

MONTEREY CHICKEN SANDWICHES

Monterey Chicken Sandwiches image

The favorited Monterey Chicken on a toasted roll. A hot sandwich, casual but tasty, that would be neat served watching a sports game.

Provided by gailanng

Categories Chicken Breast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

2 (4 ounce) boneless skinless chicken breast halves, pounded thin
salt
pepper
1/2 tablespoon butter
4 teaspoons barbecue sauce
2 slices bacon, cooked crisp
1/2 cup shredded colby-monterey jack cheese (or slices)
1/2 cup chopped tomato
2 teaspoons green onions, sliced thin
1/2 avocado, peeled and sliced
mayonnaise (optional)
2 kaiser rolls or 2 onion rolls, split and toasted

Steps:

Sprinkle chicken with salt and pepper. In a skillet melt the butter and cook chicken for 3-4 minute on each side or until juices run clear. Transfer to a baking dish.
Top each with barbecue sauce, bacon and cheese. Broil 3-4 inches from the heat for 2-3 minutes or until cheese is melted. Sprinkle with tomato and green onions.
To assemble, slide prepared chicken onto a roll. Top with sliced avocado and a smear of mayonnaise.

Nutrition Facts : Calories 568.6, Fat 27.9, SaturatedFat 10.5, Cholesterol 110.8, Sodium 780, Carbohydrate 40.3, Fiber 5.3, Sugar 5.5, Protein 39

MONTEREY CHICKEN SANDWICH

Monterey Chicken Sandwich image

This makes a good cold weather sandwich. I like to add tomato as well. I also prefer un-breaded chicken breast.

Provided by annconnolly

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 frozen breaded chicken patties
4 onion rolls, split
1/4 cup mayonnaise, dijon spread
4 slices monterey jack cheese
1 avocado, peeled and sliced

Steps:

Bake chicken patties according to package directions.
Meanwhile, toast onion rolls in toaster oven.
When chicken patties are done and rolls are toasted, assemble sandwiches using 1 tablespoon dijon spread, 1 slice cheese, and 2 avocado slices per sandwich.

Nutrition Facts : Calories 409.1, Fat 23.2, SaturatedFat 7.5, Cholesterol 28.7, Sodium 568.1, Carbohydrate 38, Fiber 4.7, Sugar 2.4, Protein 13.6

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