nd garlic along with the chicken breasts.
add fresh ground
o prepare the sandwiches, sprinkle chicken with salt and pepper.
Pierce chicken with fork several times.
Place in resealable bag.
Pour marinade over chicken.
Refrigerate for 1 hour or overnight. Grill or broil chicken breasts 7 to 10 minutes or until done.
Layer a chicken breast, 2 cheese slices, 1 chili, 1 or 2 orange slices and a lettuce leaf on each bun. Serve with bread and butter pickles and tortilla chips.
Makes 4 sandwiches.
Mix together the mayo, orange juice concentrate, lime juice, cumin, and hot sauce in a small bowl. Set aside.
Season chicken breasts with salt and pepper. Cook in a nonstick skillet coated with cooking spray over a medium-high heat for 5 minutes on each side. Reduce heat to low. Cover, cook for 5 more minutes or until done. Remove from heat and cut diagonally across the grain into thin slices.
Spread 1 tablespoon citrus mayonnaise on each of the four bread slices. Top with lettuce, chicken, tomatoes, avocado, and remaining bread slice.
Combine the chicken, spice mix and oil in a medium bowl.
Cook the chicken and sweet potato in a heated, oiled medium skillet until cooked through. Cool.
Combine with the yogurt, mayonnaise, apricots and nuts in a medium bowl.
Slice the chicken. Sandwich the arugula, sweet potato and chicken between the bread pieces and serve.
Cut chicken breasts into strips and set
ecessary) and top with the chicken (without letting any hang over
this makes four sandwiches so you will use three pieces of cheese for each sandwich and then use the other ingredients to build the sandwich.
butter each side of bread for toasting in a skillet.
toast each sandwich as you would a grilled cheese sandwich.
slice in half and serve.
the panko. Add fish or chicken to oil and fry until
ost cases, Chicken Breasts are really too thick for a sandwich. So
Combine chicken, olive oil, garlic, red pepper
art over the chicken breast.
Grill the chicken until done.
he chicken, leaving enough time to marinate as stated by the recipe
Cut chicken into 1/2\" strips Peel
Preheat the broiler. Split the bread and broil both sides for 1 min or until golden. Transfer to serving plates.
Press the chicken into the seasoning to coat evenly. Heat the oil in a heavy-bottomed skillet on medium-high heat. Add the chicken and cook for 3 mins each side or until golden and cooked through. Transfer to paper towels.
To assemble, spread the mayonnaise over the cut sides of the bread. Sandwich with the chicken, avocado, tomato, onion and salsa. Serve with salad.
Boil the chicken breasts with bay leaves, tarragon and onion.
Once the breasts are cooked, remove them from heat and allow them to cool.
Cut them into 1/2 inch cubes.
Make the dressing by mixing everything listed under\"dressing\" together.
Then add the chicken cubes to the dressing.
Put it in a plastic dish and refrigerate for 4 hours so that the flavours get stronger.
Use this filling to make sandwiches as required.
Enjoy!
Cut a pocket in chicken breast half. Fill with cheese; secure with metal or soaked wooden skewers.
Grill chicken, covered, over medium heat for 6-8 minutes on each side (you can pull out the skewers after turning) until juices run clear to desired doneness.
Toast bread, place sliced tomato on bread, lettuce and chicken.
Spread sour cream/guacamole mixture on top of bun and place on top of sandwich.
Combine all ingredients except bread and lettuce in a medium bowl and mix well. Make sandwiches with bread and lettuce. You can store the chicken salad recipe filling in the refrigerator up to two days, tightly covered.
oney in small bowl. Place chicken in large resealable plastic bag
ix well.
(Direction for Sandwich).
Preheat oven 350?F