COUNTRY CHICKEN SANDWICHES WITH MAPLE-MUSTARD SPREAD
This thumbs-up sandwich has chicken, avocado, and Swiss cheese accented with a mustard-maple-mayo spread.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- In small bowl, mix mayonnaise, mustard, maple syrup and shallot. Spread on all 8 slices of bread.
- Top 4 slices of bread with cheese, chicken and avocado. Top with remaining bread slices.
Nutrition Facts : Calories 460, Carbohydrate 37 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 4 g, Protein 26 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 9 g, TransFat 1/2 g
FRIED CHICKEN SANDWICH WITH CABBAGE SLAW, PICKLES, AMERICAN CHEESE AND MAPLE MUSTARD SAUCE
Steps:
- For the slaw: To a large bowl, add the cabbage, a generous pinch of salt, vinegar, carrots, onion and garlic. Toss to combine, then set aside to sit for 15 to 20 minutes. Add the mayonnaise and mix to combine.
- For the quick pickles: To a bowl or container, add the vinegar, 1 cup water, the salt, sugar and hot sauce. Stir well to combine. Add the cucumbers, then allow to sit for 20 minutes.
- For the chicken: Fill a deep fryer or large heavy-bottomed pot with 2 inches of canola oil. Heat to 350 degrees F. Set a rack inside a rimmed sheet pan.
- To a large bowl, add 1 tablespoon of the garlic powder, 1 tablespoon of the onion powder, 1 tablespoon of the chipotle powder, mustard powder and buttermilk. Add the chicken and submerge, ensuring the chicken is fully coated. Allow to marinate for 15 minutes. To another large bowl, add the flour, the remaining 1 tablespoon garlic powder, the remaining 1 tablespoon onion powder, 1 tablespoon of the salt and the baking soda. In a small bowl, combine 1 tablespoon salt and the remaining 1 teaspoon chipotle powder.
- Preheat the oven to 400 degrees F. Remove the chicken from the buttermilk mixture and place into the seasoned flour. Toss until the chicken is fully coated, then transfer it back into the buttermilk, and then back into the seasoned flour so the chicken is double coated. Dust off any excess flour, and gently place the chicken into the hot oil. Fry the chicken in batches until the crust is golden brown and crispy and the chicken reaches an internal temperature of 160 degrees F, 4 to 5 minutes. Place on the prepared sheet pan and season the chicken immediately with the chipotle salt. Transfer to the oven and continue to cook for another 5 minutes or until the chicken reaches an internal temperature of 165 degrees F.
- For the maple mustard sauce: Mix the Dijon and maple syrup in a small bowl to combine.
- To assemble: Spread some of the maple mustard sauce followed by a slice of cheese on the top and bottom of each bun. Add the fried chicken, then the slaw and finally the pickles. Serve with more maple mustard sauce on the side for dipping.
MAPLE GLAZED CHICKEN WITH ROASTED COUNTRY VEGETABLES
Provided by Sandra Lee
Time 1h45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- For the vegetables: In a small bowl, whisk together the seasoning, mustard, oil and salt and pepper, to taste. Toss with the vegetables and spread in a layer on the bottom of a roasting pan.
- For the chicken: Season the chicken with the chicken seasoning. Place the chicken on the vegetables in the roasting pan. Roast until golden and an instant-read thermometer registers 150 degrees F when inserted in the thickest part of the thigh, 50 minutes to 1 hour.
- For the glaze: While the chicken is roasting, whisk together all the ingredients for the glaze in a pot over medium-high heat. Bring to a simmer and cook until thickened slightly. Season with salt and pepper, to taste.
- When the chicken is nearly cooked through, completely coat the outside with the glaze using a pastry brush. Pour any remaining glaze over the vegetables. Roast until an instant-read thermometer registers 175 degrees F when inserted in the thickest part of the thigh, an additional 15 to 20 minutes. Remove the chicken from the oven and let rest for 10 minutes before serving.
PICNIC CHICKEN LOAF
The tang of a Granny Smith apple, the creaminess of French brie--put them together with rotisserie chicken from the deli for a great sandwich in a snap.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Cut bread horizontally in half; spread inside top and bottom evenly with mustard, and sprinkle with tarragon.
- Layer chicken, brie and apple over bottom; cover with top.
- Cut loaf into quarters.
Nutrition Facts : Calories 450, Carbohydrate 36 g, Cholesterol 95 mg, Fat 2, Fiber 2 g, Protein 33 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 7 g, TransFat 1/2 g
HONEY-MUSTARD CHICKEN SANDWICHES
"Honey-Mustard Chicken Sandwiches are homemade 'fast food' that's more delicious than the kind you go out to pick up," assures Christina Levrant of Henderson, Nevada
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first six ingredients. Broil chicken 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°, brushing occasionally with mustard mixture. Serve on buns with lettuce and tomato.
Nutrition Facts : Calories 391 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 813mg sodium, Carbohydrate 49g carbohydrate (15g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges
MAPLE-MARINATED BROILED CHICKEN SANDWICHES
This recipe is from Family Circle. The chicken sits in a maple-mustard marinade overnight in the fridge, for a quick weeknight meal. Chicken can be grilled, broiled or pan sauteed.
Provided by KelBel
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine syrup, water, onion, mustard and chicken in plastic food storage bag, refrigerate overnight.
- Slice rolls in half. Spread each bottom half with 2 T chutney. Layer on lettuce, tomato and red onion.
- Heat grill or oven broiler. Grill or broil chicken for 5-6 minutes per side until done.
- Serve on rolls.
Nutrition Facts : Calories 174.4, Fat 1.6, SaturatedFat 0.4, Cholesterol 68.4, Sodium 107.4, Carbohydrate 10.7, Fiber 1, Sugar 7.8, Protein 28.1
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