Monday, April 11, 2005
These chicken sandwiches can take the heat
Grilled chicken sandwiches are popular items on restaurant menus, but they also are easy to make at home. For a hearty and healthy meal, pair hot chicken sandwiches with salad, a bowl of soup or a vegetable.
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Chicken and Green Chili Sandwiches
4 boneless skinless chicken breast halves
2/3 cup soy sauce
1/4 cup cider vinegar
2 tablespoons granulated sugar
2 teaspoons vegetable oil
1 4-ounce can whole green chilies, drained and sliced lengthwise
4 slices Monterey Jack cheese
4 sandwich rolls
Pound chicken to flatten; place in a large resealable plastic bag, In a bowl, combine the soy sauce, vinegar, sugar and oil; mix well. Set aside 1/4 cup for basting. Pour the remaining marinade into bag with chicken; seal bag and turn to coat. Allow to marinate in refrigerator for 30 minutes.
Drain and discard marinade. Cook chicken in a nonstick skillet over medium heat for 5 minutes. Turn and baste with reserved marinade; cook until juices run clear, about 5 to 8 minutes. Top each piece of chicken with a green chili and cheese slice; cover and cook until cheese is melted, about 2 minutes. Serve on rolls. Makes 4 servings.
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Oniony Chicken Sandwiches
1 teaspoon olive oil
2 cups thinly sliced onion
1/4 cup honey
1/4 cup cider vinegar
4 boneless skinless chicken breast halves
2 tablespoons Dijon mustard
1 tablespoon honey
1/2 teaspoon paprika
1/8 teaspoon salt
8 slices bread, toasted
Heat oil in a large nonstick skillet over medium-high heat. Add onion; cook for 1 minute. Cover, reduce heat to medium, and cook until soft, about 5 minutes. Stir in 1/4 cup honey and vinegar. Cook, uncovered, 10 minutes, stirring occasionally. Remove from heat.
Pound chicken to flatten. Combine mustard, 1 tablespoon honey, paprika, and salt in a small bowl. Brush half of mustard mixture over chicken. Heat a large skillet coated with cooking spray over medium-high heat. Place the chicken, coated side down, in pan; cook for 5 minutes. Brush chicken with the remaining mustard mixture. Turn chicken over; cook until juices run clear, about 5 to 8 minutes. Place 1 chicken breast on each toast slice, and top each with 2 tablespoons onion mixture and another toast slice. Makes 4 servings.
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Pantry Pointers
To flatten chicken, push meat outward with the flat side of a meat pounder to flatten it. Place chicken between layers of plastic wrap to save on cleanup time.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com