Chicken Mini Sandwiches Recipes

MINI CHICKEN & BISCUIT SANDWICHES

Steps:

• Bake biscuits according to package directions. Meanwhile, cut chicken crosswise in half. Pound with a meat mallet to 1/4-in. thickness. Sprinkle with salt, thyme and pepper., In a large skillet, heat oil and butter over medium-high heat. Add chicken in batches; cook until a thermometer reads 165°, 2-3 minutes on each side. Split biscuits in half; top with chicken and toppings as desired. Replace tops.

FRUITY CHICKEN SALAD MINI SANDWICHES

Steps:

• Place first five ingredients in a large bowl. In a small bowl, mix sour cream, mayonnaise, basil, lemon juice and seasonings; stir into chicken mixture. Refrigerate, covered, until serving., To serve, fill each roll with 1/3 cup chicken mixture.

CURRIED CHICKEN TEA SANDWICHES

Steps:

• Combine chicken, apple, cranberries, celery, pecans, and green onions in a bowl. Mix mayonnaise, lime juice, and curry powder in a small bowl. Fold mayonnaise mixture into chicken mixture; stir to coat. Cover and refrigerate until ready to serve.
• Cut each bread slice with a 3-inch heart-shaped cookie cutter; top with a lettuce leaf and chicken salad.

CHICKEN SALAD SANDWICHES

Steps:

• In medium bowl, mix all ingredients except bread. Spread mixture on 4 bread slices. Top with remaining bread.

DEVILISH SLOPPY CHICKEN MINI SAMMIES/SANDWICHES - RACHAEL RAY

Steps:

• Heat the oven as directed on package of bake-off rolls. Arrange the rolls on a nonstick cookie sheet and sprinkle the rolls with about 1 teaspoon of smoked paprika, 1/3 palmfull. Bake rolls until golden and soft and remove.
• While rolls cook, heat a deep nonstick skillet over medium-high heat. Add vegetable oil then melt butter into the oil and add chicken. Crumble and brown meat 3 to 4 minutes then add in the garlic and onions. Add 1 tablespoon smoked paprika and 2 tablespoons of grill seasoning to the chicken. Continue to cook over medium-high heat.
• Mix hot sauce, tomato sauce, Worcestershire, brown sugar, mustard in a small bowl then stir into the meat and reduce heat to low. Stir in about 1/2 cup of water to keep the mix loose as it simmers. Simmer gently 10 minutes. Split rolls and scoop chicken into them and serve.

CHICKEN MINI-SANDWICHES

Steps:

• 1. Heat oven to 350°. Spray bottom and sides of square baking dish, 8 x 8 x 2 inches, with cooking spray.2. Stir Bisquick mix, cranberries, milk, mustard and egg until blended. Pour half of the batter into baking dish. Top with half of the chicken sprinkle with 1/2 cup of the cheese to within 1/4 inch of edges of baking dish. Top with remaining chicken. Pour remaining batter over chicken. 3. Bake uncovered 45 to 50 minutes or until golden brown and set. Sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before cutting. Cut into 9 squares cut each square diagonally in half. wing it!Make it easier on yourself! Bake these sandwiches the day before and cut into serving pieces. Store covered in the refrigerator, and serve cold the next day. Or to serve warm, place serving pieces on a cookie sheet, cover loosely with aluminum foil and reheat in 350° oven about 10 minutes or until warm. 1 MINI-SANDWICH: Calories 115 (Calories from Fat 45) Fat 5g (Saturated 2g) Cholesterol 25mg Sodium 240mg Carbohydrate 12g (Dietary Fiber 0g) Protein 5g * % DAILY VALUE: Vitamin A 2% Vitamin C 0% Calcium 10% Iron 2% * DIET EXCHANGES: 1 Starch, 1 Fat * CARBOHYDRATE CHOICES: 1From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.