Recipes for "chicken sandwich"

Place each chicken breast between two sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to an even thickness. Cut each breast in half and place in a bowl. Pour pickle brine on top and let sit for 1 hour.

Meanwhile, mix flour, powdered sugar, salt, paprika, pepper, celery salt, and basil in a bowl.

Whisk eggs and milk together in another bowl.

Drain liquid from the chicken and rinse off briefly. Shake any excess liquid from chicken.

Heat oil in a deep-fryer or large skillet to 350 degrees F (175 degrees C).

Dip each piece of chicken into the flour mixture, then into the egg-milk mixture, then coat again with the flour. Dip each piece again, if desired.

Deep-fry chicken, a few pieces at a time, until golden brown, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Let chicken rest on a cooling rack set over a baking sheet for 5 minutes. While chicken is resting, lightly butter each sandwich bun and toast them in a skillet.

Add 2 pickle slices to the bottom of each bun, then a chicken piece, then top with the other bun. Repeat to make remaining sandwiches.

Combine 1/4 cup cilantro, lime zest, 1 tablespoon olive oil, 1/4 jalapeño, 1 1/2 teaspoons salt, 1 clove minced garlic, onion powder, 1/4 teaspoon black pepper, and 1/4 teaspoon chipotle chile powder in a small bowl until well mixed; pour into a large resealable plastic bag. Add chicken tenderloins to the bag, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.

Meanwhile, combine 1 chopped onion, tomato, 2 tablespoons cilantro, 1/2 jalapeño, 1 tablespoon lime juice, 1 clove finely chopped garlic, 1/4 teaspoon black pepper, 1/4 teaspoon sea salt, and 1/8 teaspoon chipotle chile powder in a bowl. Cover bowl with plastic wrap and refrigerate salsa until chilled.

Toss 1 sliced onion, bell pepper quarters, 1 tablespoon olive oil, 1/2 teaspoon minced garlic, and 1/4 teaspoon salt together in a bowl; set aside.

Whisk mayonnaise and 2 tablespoons lime juice together; cover lime mayonnaise with plastic wrap and refrigerate to chill.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Grill chicken on the preheated grill until no longer pink in centers and juices run clear, 8 to 10 minutes. Grill onion slices and bell pepper quarters until tender and golden brown, 8 to 10 minutes. Transfer chicken and vegetables to a cutting board; keep grill lit. Slice pepper quarters into thin strips.

Spread each bread slice with 1 1/2 teaspoons lime mayonnaise. Layer half bread slices with mango, 1 tablespoon salsa, chicken, pepper strips, sliced onions, and 1 slice Monterey Jack cheese; top each with 1 bread slice.

Grill sandwiches on the preheated grill until bread is toasted and cheese melts, about 2 minutes per side.

Place chicken tenders between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet until flattened. Transfer chicken to a resealable plastic bag; add enough mojo marinade to cover chicken. Toss to coat in marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours, or up to overnight.

Heat olive oil in a large skillet over medium heat. Remove chicken tenders from marinade, shake off excess, and place in the skillet. Discard remaining marinade. Cook until lightly browned, 2 to 3 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate.

Add sliced onion to the same skillet, adding a bit more oil if necessary; cook until softened, about 3 minutes. Transfer to a plate.

Cut Cuban bread into 4 rolls; slice each roll in half lengthwise without cutting all the way through. Spread mustard on bottom and top of each roll to cover. Divide and place pickle slices on bottom rolls, followed by chicken, Swiss cheese, and onion. Cut each sandwich in half at an angle; serve.

Gather all ingredients. Preheat the grill to medium-high heat.

Prick chicken breasts all over with a fork, then place in a large bowl. Add 1/4 cup olive oil, white wine vinegar, lemon juice, dill, garlic and herb seasoning, and black pepper to the bowl. Stir to coat chicken breasts thoroughly. Let stand for 10 minutes.

Remove chicken breasts from marinade; discard marinade.

Cook chicken on the preheated grill until no longer pink in the center and juices run clear, 10 to 15 minutes per side. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C).

Transfer chicken to a cutting board; let stand for 5 minutes, then cut chicken breasts in half.

Melt butter and 2 tablespoons olive oil in a skillet over medium-high heat. Sprinkle garlic powder and salt over butter and oil. Add French bread slices to the skillet; toast until golden brown on one side, about 3 minutes; remove from the pan.

For sandwich assembly, place one French bread slice, toasted-side down, onto a serving plate. Spread mayonnaise on bread; top with a tomato slice, then season with salt and pepper.

Cover with a grilled chicken breast half and lettuce leaf. Spread untoasted side of another French bread slice with mayonnaise and place on top to make a sandwich.

Gather all ingredients.

Cut sandwich roll 3/4 of the way in, and if desired, remove some of the crumb from the inside to make more room for filling.

Pile up chicken, green pepper, tomatoes, cucumber, olives, and onion. Season with salt, black pepper, cayenne, and oregano, and then use a cleaver or large knife to chop everything into about 1/2-inch pieces.

Add Romaine, and chop again until everything into  about 1/4-inch pieces, or as fine as you want.

Top with feta, lemon juice, and olive oil. Perform one last, brief chopping until everything is evenly mixed. Taste and adjust seasoning.

Transfer filling into roll, and serve immediately.

Preheat oven to 500 degrees F (260 degrees C).

Combine ponzu sauce, 1 cup cilantro, pineapple juice, mint leaves, garlic, fresh ginger, sesame oil, chili oil, and brown sugar together in a large bowl. Add chicken and toss to coat.

Remove chicken from ponzu sauce mixture, reserving marinade. Heat large pot or Dutch oven over medium-high heat. Add chicken and cook, stirring frequently, until browned, about 5 minutes. Stir in olive oil, onion, red bell pepper, jalapeno pepper, salt, and black pepper. Cook and stir until onion has softened and turned translucent, about 5 minutes.

Pour reserved marinade into chicken mixture and bring to a boil. Stir in cabbage and cook until slightly wilted, 4 to 5 minutes.

Using a slotted spoon, transfer chicken mixture into toasted hoagie buns and top each sandwich with 3 slices Swiss cheese.

Place sandwiches onto a baking sheet and bake in the preheated oven until cheese is melted and buns are toasted, about 5 minutes. Garnish each sandwich with 2 tablespoons cilantro, 1/4 of the sesame seeds, and 1/4 of the chile-garlic sauce. Serve with lime wedges.

1. Stir together the maple syrup, sambal oelek, olive oil, and a pinch of salt in a small bowl. Add the chicken to a large ziplock bag and pour half the maple mixture over the chicken. Let sit for 10 minutes.

2. Meanwhile, heat a large skillet over medium heat and cook the bacon until crisp, about 5-8 minutes. Stir in the corn, paprika, and pinch each of salt and pepper. Cook 5 minutes and then add the basil, and green onions. Remove from the heat and let cool slightly. Stir in the cabbage and blueberries.

3. Preheat an outdoor grill or grill pan to medium heat. Oil the grates.

4. Add the chicken and grill for 5-8 minutes per side, basting the chicken with the reserve maple mixture until the chicken is cooked through. Remove from the grill and drizzle any remaining maple mix over the chicken.

5. Mix the yogurt and pesto together in a small bowl.

6. To assemble, spread the yogurt pesto mix onto the bottom of each bun. Top with chicken, corn, and avocado. EAT!

Preheat an outdoor grill for medium heat and lightly oil the grate with cooking spray.

Meanwhile, cook bacon in a large skillet over medium-high heat until browned and crispy, 7 to 10 minutes. Drain on a paper towel-lined plate.

While the bacon is cooking, rub poultry seasoning onto chicken.

Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top each chicken breast with 2 slices bacon and 1 slice pepper Jack cheese; close the lid and cook until cheese is melted, 2 to 3 minutes.

Remove chicken from the grill and place on buns. Top with lettuce, tomato, onions, and pickle slices.

Mix cream cheese, 2 teaspoons dill, and 2 tablespoons garlic together in a medium bowl; set aside.

Season chicken with remaining garlic and dill.

Melt 1 tablespoon butter in a skillet over medium heat. Add chicken and cook until no longer pink in the center and the juices run clear, about 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the pan.

Butter one side of each slice of bread with remaining butter. Toast buttered bread in the skillet until golden, about 2 minutes.

Remove bread from the skillet. Spread 1/2 of the cream cheese mixture onto the unbuttered sides of 2 bread slices. Top each slice with lettuce, tomato slices, chicken breast, and remaining bread.

Whisk buttermilk, salt, hot sauce, and ranch dressing mix together in a large bowl. Cut diagonal slits into the thick ends of chicken breasts and toss into marinade until well coated. Transfer to the refrigerator to marinate for 2 to 4 hours.

Meanwhile, make the breading: Mix flour, cornstarch, salt, pepper, cayenne, and ranch dressing mix together in a shallow dish.

Make the wash: Whisk egg, buttermilk, and milk together in another bowl until combined.

Use a fork to pull chicken from marinade, letting any excess drip off. Dip into the breading to coat both sides; shake off any excess. Dip into egg wash mixture to saturate surface; return to breading to coat, shake off excess, and repeat once more. Let sit on a wire rack to dry, at least 15 minutes.

Heat oil in a deep-fryer to between 350 degrees F (175 degrees C) and 375 degrees F (190 degrees C).

Fry chicken breasts in the hot oil until golden, crispy, and no longer pink in the centers, 4 to 5 minutes, flipping halfway through. Transfer to a plate topped with crinkled up aluminum foil to prevent bottoms from getting soggy.

Spread mayonnaise over hamburger bun halves. Stuff with pickles and chicken.

Mix mayonnaise, yogurt, paprika, and seasoned salt together in a bowl; fold in cranberries, celery, apple, grapes, and pecans. Stir in chicken and season with black pepper.

Spoon the chicken salad onto 8 slices of bread and top with remaining slices, or store in an airtight container in the refrigerator for up to 2 days.

Mix all ingredients except basil and chill. Add basil just before serving.

Serve on a croissant, wrap, salad, etc. Store in the fridge for 2-3 days.

Gather all ingredients.

Whisk 1 cup mayonnaise, pepper, garlic powder, and celery salt together in a small bowl until combined.

Combine chicken, celery, cashews, and cranberries in a large bowl; pour mayonnaise mixture over chicken mixture and stir until evenly combined.

Spread 1/2 tablespoon mayonnaise on each slice of toasted bread. Divide chicken salad between 4 toast slices; top each with a lettuce leaf and a tomato slice. Complete each sandwich with remaining 4 toast slices.

Enjoy!

Combine olive oil, lemon juice, salt, oregano, garlic powder, and pepper in a large resealable bag. Add chicken cubes, mix well, and allow to marinate in the refrigerator 3 hours or overnight.

Pour chicken and marinade into a frying pan over medium-high heat. Cook until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Stuff each half of pita pocket bread with chicken, onion, tomato, and yogurt; serve while still hot.