BACON-CHICKEN SANDWICHES
Everyone likes this tasty chicken breast sandwich. Flattening the chicken breasts helps them cook faster, and the mango chutney and other toppings make them better than anything you could order in a restaurant. -Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Flatten chicken to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet over medium heat, cook chicken in oil for 4-5 minutes on each side or until chicken juices run clear. Top each chicken breast half with a tomato and cheese slice; cover and cook for 2-3 minutes or until cheese is melted., Combine chutney and mayonnaise; spread over roll bottoms. Layer with spinach, chicken and bacon; replace tops.
Nutrition Facts : Calories 599 calories, Fat 25g fat (7g saturated fat), Cholesterol 100mg cholesterol, Sodium 1345mg sodium, Carbohydrate 46g carbohydrate (11g sugars, Fiber 2g fiber), Protein 43g protein.
CHICKEN, BACON AND MANGO CHUTNEY SANDWICH
With a spicy and smoky homemade chutney, this chicken, bacon and mango chutney sandwich is the ultimate lunch or dinner! Savory yet a touch sweet, it's hearty and satisfying. Dairy free and gluten free options included.
Provided by Ashley / Cook Nourish Bliss
Categories Main Dish
Time 55m
Number Of Ingredients 18
Steps:
- To chop the mango, begin by slicing a thin piece off one end, so it can rest on the bottom. Next, cut off the skin in thin strips from top to bottom. There is one large flat seed on the inside of the mango. Cut along each side of the seed to remove the flesh (you'll be able to tell if you hit the seed while cutting). Trim any remaining flesh from along the seed to get the most out of your mango. Chop all of the flesh and set aside.
- In a small bowl, whisk together the pineapple juice, vinegar, brown sugar and curry powder. Set aside.
- Set a large skillet over medium heat. Add in the oil. When hot, add in the red pepper flakes and cook for about 30 seconds, until fragrant. Add in the onion and cook until soft, about 3 to 4 minutes. Add in the grated ginger and pepper and cook for another 1 to 2 minutes. Add in the chopped mango and cook for 1 minute. Pour the pineapple juice mixture into the skillet and mix to combine.
- Bring to a low simmer and then cook for about 30 minutes, stirring frequently, until the mixture has reduced down and thickened. Remove from the heat.
- Season with salt and pepper to taste, if needed. Stir in the raisins and macadamia nuts.
- Allow the mixture to cool completely, then store in the fridge until you are ready to use.
- Spoon your desired amount of mango chutney onto one piece of toast. Top with a slice of cheese, a few slices of chicken, some lettuce and bacon. Serve immediately.
Nutrition Facts : Calories 150 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 5 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 5 grams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
CURRIED CHICKEN AND MANGO SANDWICHES
Steps:
- In a bowl stir together mayonnaise, sour cream, cilantro, curry powder, and salt and pepper to taste until combined well. Peel mango and thinly slice lengthwise.
- Pat chicken dry and season with salt and pepper. In a 9-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and sauté chicken 4 minutes on each side, or until cooked through. Transfer chicken to a cutting board and let stand 5 minutes. Diagonally slice chicken and season with salt and pepper.
- Horizontally halve bread with a serrated knife and spread cut sides with mayonnaise mixture. On 1 bread half stack lettuce, chicken, and mango and top with remaining bread half, gently pressing together. Cut sandwich in half.
CHICKEN SALAD SANDWICHES WITH MANGO CHUTNEY
This delicious and easy chicken salad is a far cry from the standard mayonnaise-based concoction. Here, the few ingredients, including spicy mango chutney, are bound together with Greek yogurt, which lightens it all up and gives it a tang brought out even more by a little lemon juice. It is a grown-up chicken salad that would be welcome in a child's lunch box.
Provided by Melissa Clark
Categories easy, lunch, quick, main course
Time 20m
Yield 4 sandwiches
Number Of Ingredients 8
Steps:
- In a bowl, stir together the chicken, yogurt, chutney, celery, scallions, a squeeze lemon juice, salt and pepper. Taste and adjust seasonings, if necessary.
- Divide salad among four slices of bread; top with remaining slices.
BACON JACK CHICKEN SANDWICH
These quick chicken sandwiches are great on the grill! Serve with your favorite toppings and condiments.
Provided by LMANGONE
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat a grill for medium heat.
- While the grill preheats, place the bacon in a large skillet over medium-high heat. Cook until browned on both sides. Remove from the pan, and drain on paper towels.
- Rub the poultry seasoning onto the chicken pieces, and place them on the grill. Cook for about 6 minutes per side, or until no longer pink in the center. Top each piece of chicken with 2 slices of bacon and 1 slice of pepperjack cheese. Grill for 2 to 3 more minutes to melt the cheese.
- Place each piece of chicken on a bun, and top with lettuce, tomato, onion and pickle slices before serving with your favorite condiments.
Nutrition Facts : Calories 482 calories, Carbohydrate 27 g, Cholesterol 117.7 mg, Fat 21.9 g, Fiber 2.2 g, Protein 41.7 g, SaturatedFat 8.9 g, Sodium 1166.1 mg, Sugar 1.9 g
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