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
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.
ix well.
(Direction for Sandwich).
Preheat oven 350?F
egrees or use a deep chicken fryer skillet adding 2\" of
n a large bowl. Add chicken and toss to coat.
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.
et up your assembly line: chicken, egg dip, panko crumbs, baking
mooth.
Add pimiento and chicken.
Add salt and pepper
nd garlic along with the chicken breasts.
add fresh ground
Grill the chicken, cool and thinly slice.
Mix together the mayonnaise and garlic.
Spread on both sides of the cut bread.
Add the sliced chicken, tomatoes, onions, feta, lettuce and olives.
Mix Marinade Mix, lime juice, honey and oil in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
Grill over medium heat 6 to 7 minutes per side or until chicken is cooked through, turning frequently. Serve chicken on toasted rolls with lettuce and tomatoes. Top with bacon, cheese and condiments, if desired.
nce piece of bread pile chicken and sprinkle with cheddar cheese
br>Add spring onion and chicken.
Stir-fry on high
he marinade.
Add the chicken breasts and let sit overnight
ouch. Pour over chicken to cover. Let the chicken brine for at
Preheat oven to 350\u00b0F.
Place cooked chicken breasts on baking sheet.
Spoon desired amount of salsa onto chicken, spread to cover whole breast.
Sprinkle cheddar cheese on top.
Place in oven for 5-8 minutes, or until cheese is completely melted.
While chicken is baking, place buns on broiler rack to gently toast.
Remove from oven, place on bun. Add dollop of sour cream on top.
nd reserve grease for frying chicken breast. Set aside bacon to