MONTEREY CHICKEN SANDWICH
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
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
RANCH CHICKEN SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 11
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.
RANCH CHICKEN SANDWICHES
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill or grill pan to medium high. Combine 1/4 cup buttermilk, the hot sauce, 1/2 teaspoon salt, and pepper to taste in a large bowl. Add the chicken and turn to coat; let stand 10 minutes.
- Meanwhile, make the ranch sauce: Mince the garlic with 1/4 teaspoon salt on a cutting board; mash with the flat side of a chef's knife to make a paste. Combine the garlic paste, mayonnaise, vinegar, the remaining 2 tablespoons buttermilk and the chives in a small bowl. Season with salt and pepper.
- Transfer the chicken to the grill, letting the excess marinade drip off. Grill until marked on the bottom, 3 to 4 minutes, then flip the chicken, top each piece with a slice of cheese and continue grilling until just cooked through, 2 to 4 more minutes.
- Spread each roll with some of the ranch sauce and fill with the chicken, lettuce and tomato. Serve with potato chips.
Nutrition Facts : Calories 581, Fat 30 grams, SaturatedFat 8 grams, Cholesterol 116 milligrams, Sodium 676 milligrams, Carbohydrate 34 grams, Fiber 2 grams, Protein 42 grams
MONTEREY CHICKEN SANDWICHES
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
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
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