Succulent Chicken Sandwiches Recipes

SUCCULENT ROAST CHICKEN

Succulent Roast Chicken image

A moist, garlicky-lemony, easy roast dinner. Serve with roast potatoes and veggies, and you've got yourself a wholesome and impressive meal!

Provided by Mirelle B

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 2h

Yield 4

Number Of Ingredients 8

Ingredients

1 lemon, zested
2 sprigs fresh rosemary, chopped
3 sprigs fresh thyme, chopped
2 cloves garlic, minced
1 teaspoon olive oil
1 pinch sea salt and pepper to taste
1 (3 pound) whole chicken
4 whole garlic cloves

Steps:

Preheat an oven to 425 degrees F (220 degrees C). Combine the lemon zest, rosemary, thyme, and minced garlic in a small bowl; stir in the olive oil, then season to taste with salt and pepper.
Separate the skin around the breast and thighs from the meat. Rub the herb mixture onto the meat, underneath the skin. Cut the zested lemon in half, and place half of the lemon into the cavity of the chicken along with the whole garlic cloves. Place the chicken into a roasting pan, and squeeze the remaining lemon half evenly over the skin of the chicken.
Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour, 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Nutrition Facts : Calories 449.9 calories, Carbohydrate 4.5 g, Cholesterol 145.4 mg, Fat 26.9 g, Fiber 1.5 g, Protein 46.5 g, SaturatedFat 7.3 g, Sodium 221.3 mg

SUCCULENT CHICKEN SANDWICHES

Succulent Chicken Sandwiches image

Once you try these breaded chicken sandwiches, you won't want to have anything to do with the fast food kind again. These are baked instead of fried but taste just as good. Plan ahead, I like to marinate these babies overnight for super moist and delcious chicken. By the way, you HAVE to spread on the honey mustard dressing. Homemade sandwich buns would be great!

Provided by Delish

Categories Lunch/Snacks

Time 8h25m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

6 (4 ounce) boneless skinless chicken breast halves
1 cup 1% fat buttermilk
1/2 cup Bisquick reduced-fat baking mix
1/2 cup cornmeal
1 1/2 teaspoons paprika
3/4 teaspoon salt
3/4 teaspoon poultry seasoning
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
6 sandwich buns, split
6 lettuce leaves
6 red onions, slices
12 tomatoes, slices
honey mustard dressing (Honey Mustard Dressing)

Steps:

Pound chicken to 1/2 inch thickness. Pour buttermilk into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
In a shallow bowl, combine the bisquit mix, cornmeal, paprika, salt, poultry seasoning, garlic powder, pepper, and cayenne.
Remove chicken once piece at a time, allowing excess buttermilk to drain off. Discard buttermilk.
Coat chicken with the cornmeal mixture; place in a 9x13 baking dish coated with nonstick cooking spray.
Bake uncovered at 400 for 12 minutes. Turn chicken and bake 8-12 minutes longer or until coating is lightly browned and juices run clear.
Serve on buns with lettuce, tomato, onion, and honey mustard.

Nutrition Facts : Calories 398, Fat 6.3, SaturatedFat 1.5, Cholesterol 74.2, Sodium 698.7, Carbohydrate 52.4, Fiber 7.1, Sugar 16.1, Protein 34.2

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