CHIPOTLE CHICKEN SANDWICH
This chicken sandwich has a nice kick to it!
Provided by Chris Elmore
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Heat olive oil in a large skillet over medium heat and pan-fry chicken breasts until browned and no longer pink inside, about 10 minutes per side.
- Sprinkle chicken breasts with red wine vinegar, lime juice, sugar, salt, black pepper, 1 chopped green onion, garlic, and oregano; pan-fry until green onion is soft, an additional 5 minutes per side. Transfer chicken breasts to a plate and keep warm.
- Place light mayonnaise and chipotle pepper into a blender and blend until smooth. Transfer to a bowl and stir in 1 1/2 tablespoon of chopped green onion and sweet pickle relish.
- Toast sourdough bread slices.
- Layer 4 bread slices each with 1/4 cup of lettuce, a chicken breast, and 1 mozzarella cheese slice. Spread remaining slices with chipotle mayonnaise and place on top to make sandwiches. Serve while still warm.
Nutrition Facts : Calories 450.6 calories, Carbohydrate 35.2 g, Cholesterol 92.1 mg, Fat 17.3 g, Fiber 1.8 g, Protein 37.7 g, SaturatedFat 5.3 g, Sodium 757.1 mg, Sugar 5.1 g
FRIED CHICKEN SANDWICHES WITH CHIPOTLE MAYO
Provided by Molly Yeh
Time 50m
Yield 4 sandwiches
Number Of Ingredients 15
Steps:
- Mix the mayonnaise and chipotle in adobo sauce in a small bowl until well combined. Refrigerate until ready to use.
- Place the cornflakes in a large resealable plastic bag and use the back of a measuring cup to pound them into fine crumbs. Set up a standard breading station with three wide, deep plates (or pie plates). Mix the flour and 1 teaspoon salt in one plate. Add the cornflakes, panko, garlic salt, smoked paprika, cayenne pepper, 1 tablespoon salt and a generous amount of freshly ground black pepper (I did 30 grinds) in the second plate and mix with a fork until well combined. Whisk the eggs together in the third plate.
- Line one baking sheet with a wire rack and another baking sheet with paper towels. Place one chicken thigh between two pieces of plastic wrap and use the back of a measuring cup or a meat mallet to pound the thigh about 1/4-inch thick. Place on the wire rack and repeat with the remaining chicken thighs.
- Using one hand for dry things and one hand for wet things, dredge one piece of chicken at a time in the flour, tapping off any excess. Dip into the eggs, then press into the cornflake mixture until evenly coated all over. Place back on the wire rack and repeat with the remaining three pieces.
- Heat the olive oil in a large skillet over medium-high heat. Working in batches, add two pieces of chicken to the skillet and cook, flipping halfway through, until the crust is a deep golden brown and the chicken is cooked through, 2 to 3 minutes per side. Transfer to the paper towel-lined baking sheet and repeat with the remaining two pieces of chicken, making sure the oil stays hot.
- To assemble the sandwiches, spread about 1 tablespoon of the chipotle mayonnaise on one side of each piece of toast. Top 4 pieces with the lettuce, then top with three pickles. Place a piece of chicken on top of the pickles, then top with the remaining slices of toast. Cut each sandwich in half and secure with a toothpick, if desired.
CHIPOTLE-CHICKEN SANDWICHES
Pillsbury Grands biscuits make a flaky bed for Mexican-inspired chicken patties flavored with taco seasoning and chipotle chile in this delectable Bake-Off recipe. Recipe is one of the 100 2010 finalists in the contest, submitted by Tony Fusaro, Jr.
Provided by Pinay0618
Categories Lunch/Snacks
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In 10-inch skillet, heat 2 tablespoons of the oil over medium heat. Add red and green bell peppers, onion and celery; cook 4 to 6 minutes, stirring occasionally, until tender. Stir in garlic; cook 2 to 3 minutes, stirring occasionally, until garlic is tender. Remove from heat; cool 10 minutes.
- Meanwhile, in small bowl, mix 1 cup of the mayonnaise, 1 tablespoon of the taco seasoning and chipotle chile; set aside.
- Heat oven to 350°F In medium bowl, mix cooked vegetables, chicken, chives, parsley, egg, 1 tablespoon of the taco seasoning, 1/2 cup of the bread crumbs and remaining 1/2 cup mayonnaise; set aside.
- Separate dough into 8 biscuits. Gently flatten each biscuit to 3 inches in diameter; place on ungreased cookie sheet. Brush butter on tops of biscuits; sprinkle with 1 tablespoon of the taco seasoning. Bake as directed on can; keep warm.
- Meanwhile, in same skillet, heat remaining 1/4 cup oil over medium heat. In shallow dish, mix remaining 1/2 cup bread crumbs and taco seasoning. Shape chicken mixture into 8 patties, 1/2 inch thick. Coat patties completely with crumb mixture. Cook patties in oil 5 to 6 minutes, turning once, until golden brown. Remove patties from skillet; drain on paper towels.
- Split biscuits; spread 1 tablespoon mayonnaise mixture on split sides of each biscuit. Place patties between biscuit halves. Serve with remaining mayonnaise mixture.
Nutrition Facts : Calories 650.7, Fat 42.1, SaturatedFat 9.1, Cholesterol 86.6, Sodium 819.5, Carbohydrate 48.1, Fiber 1.9, Sugar 5.8, Protein 20.5
GRILLED CHIPOTLE CHICKEN SANDWICH
Make and share this Grilled Chipotle Chicken Sandwich recipe from Food.com.
Provided by Vicki in CT
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle chicken breasts with pickapeppa sauce and make sure both sides are covered.
- Sprinkle remaining seasonings on one side of each breast. Set aside for ten minutes.
- Grill chicken. When almost done put cheese on top of each breast.
- Serve on toasted bread with lettuce, tomato, onion, mustard and mayo.
Nutrition Facts : Calories 126.5, Fat 6.8, SaturatedFat 1.9, Cholesterol 46.4, Sodium 46.1, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 15.2
CHIPOTLE CHICKEN CLUB SANDWICH
ROTISSERIE CHICKEN--This tasty twist on the conventional club sandwich comes alive when you stir smoky, spicy-hot chipotle peppers in adobo into your favorite mayonnaise. Look for these canned, smoked jalapeno peppers in the Mexican food section of the market. These delicious sandwiches are perfect for lunch or a light dinner. Two slices of bread instead of the traditional three makes them easy to eat without sacrificing a bit of flavor.
Provided by Jessi Leigh
Categories Lunch/Snacks
Time 10m
Yield 2 sandwiches, 2 serving(s)
Number Of Ingredients 10
Steps:
- MAKE THE SPREAD: Stir the ingredients together in a bowl.
- MAKE THE SANDWICH: Coat each slice of toast with the chipotle spread, to taste. You may have some left over. Divide the chicken between two slices of toast, placing the slices in a single layer on top of the spread. Top with the bacon slices and a single layer of tomato slices. Cover with lettuce leaves and then the remaining slices of toast, spread side down.
- Press the tops of the sandwiches down firmly. Using a serrated knife, cut through the sandwiches on the diagonal, then cut through on the diagonal in the opposite direction. Each sandwich will have 4 wedges. Place a toothpick in each of the wedges and serve.
- Add a quick side salad to make a satisfying meal.
Nutrition Facts : Calories 593.4, Fat 33.3, SaturatedFat 7, Cholesterol 31.6, Sodium 1029.8, Carbohydrate 65.4, Fiber 11.1, Sugar 22.4, Protein 14.7
CHICKEN SANDWICH WITH CHIPOTLE MAYONNAISE
Make and share this Chicken Sandwich With Chipotle Mayonnaise recipe from Food.com.
Provided by gailanng
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Wash and pat dry the chicken. Place each breast between two sheets of clear plastic wrap and pound until about 1/8" thick. They should flatten out to the point where you can cut each in half when cooked to make two sandwiches. Place on plate and season with 1 tablespoons of the Creole/Cajun seasoning. Set aside.
- Heat a skillet over medium high heat and add 2 of the 4 tablespoons of butter. Add the onions, peppers and the remaining tablespoon of seasoning mix and sauté until onions are caramelized. Remove vegetable mixture and set aside. Add remaining butter to the skillet and sauté the chicken breast until cooked through, turning once. This may need to be done in batches.
- To make chipotle mayonnaise, mix all mayonnaise ingredients together.
- To assemble, spread chipotle mayonnaise mixture on both inner sides of the toasted buns then layer within the cooked chicken, sautéed onions and red bell peppers.
Nutrition Facts : Calories 361.1, Fat 18.2, SaturatedFat 5.8, Cholesterol 57.1, Sodium 604.2, Carbohydrate 30.9, Fiber 1.4, Sugar 5.7, Protein 18.3
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