Raspberry Chicken Sandwiches Recipes

RASPBERRY PECAN CHICKEN SALAD

Steps:

• In a large bowl, mix yogurt, mayonnaise and five-spice powder. Stir in chicken, green onions, celery and pecans. Gently stir in raspberries. Serve on bread.

RASPBERRY CHICKEN

Steps:

• Season the chicken with some salt and pepper. Heat a large skillet over medium heat and add the olive oil. Once the oil is hot but not burning, add the chicken and sear for 3 minutes on each side. Remove from the skillet and set aside.
• Using the same skillet, add the garlic and shallot and cook over medium heat for 1 minute. Add the chicken stock and wine and cook until slightly reduced, about 10 minutes. Add the sliced mushrooms and lower the heat to a simmer. Return the chicken to the skillet, cover and cook until the chicken is cooked through, an additional 10 minutes. Add the raspberries, butter, balsamic vinegar and lemon zest, and continue cooking, uncovered, for 1 minute.

CHICKEN BACON PRESSED PICNIC SANDWICHES WITH RASPBERRY HONEY MUSTARD

Steps:

• Using a bread knife, cut the very top of the loaves off. You don't want the bread pieces to be even halves- you only want to take the very tops off of the loaves so you can hollow out the bottom pieces and fill them with your sandwich ingredients.
• Cut around the inside of the bottom halves, making sure not to cut all the way through. Remove the majority of the tender bread in the center.
• Whisk together the honey mustard and the preserves. spread a generous amount in the bottom bread pieces. Reserve the rest of the raspberry honey mustard for later.
• Press the chicken over the raspberry honey mustard. Then layer with the bacon, cheddar cheese, red onion, and baby spinach, in that order. Press down as you go so that you can fit as much filling as possible.
• Cover the sandwiches with the top bread piece and wrap them very, very tightly with plastic wrap all over. Place the sandwiches in the refrigerator and top them with heavy objects to press them down- cast iron skillets, heavy books, and weights balanced on baking sheets all work well. You want to have about 30 pounds of total pressure on them, if possible, but less will still work.
• Allow the sandwiches to press and the flavors to marry overnight, or for at least 4 hours.
• Remove the sandwiches from the refrigerator, unwrap, and slice into small servings, about 8 pieces per loaf. Allow the picnic sandwiches to come to room temperature and serve with the remaining raspberry mustard

RASPBERRY CHICKEN

Steps:

• Coat chicken with flour. Melt butter with oil in large skillet. Brown chicken, turning once. Add broth and vinegar to the skillet., Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until chicken juices run clear. Remove chicken to serving platter and keep warm. Add cream to skillet. Bring to a boil. Boil for 2 minutes or until slightly thickened, stirring occasionally. Serve sauce with chicken.

RASPBERRY CHICKEN SANDWICHES

Steps:

• Combine the chili sauce, preserves, vinegar and mustard in a saucepan; bring to a boil.
• Reduce the heat and simmer for 2 minutes.
• Set aside 1 c of the sauce for drizzling on the sandwich.
• Flatten the breasts to 1/4" thick and cut in half widthwise.
• Place in a resealable plastic bag; add 2 T oil, salt and pepper.
• Turn the sealed bag to coat.
• Grill the chicken over medium heat until the juices run clear (about 5-7 minutes per side), basting often with the remaining sauce.
• Remove the chicken from the grill and keep it warm.
• Using the 1/2 c of oil, brush on both sides of each piece of bread.
• Grill until lightly browned on one side.
• Turn the bread over and top each slice with a piece of cheese.
• Grill until the bottom of the bread is lightly toasted and cheese is slightly melted.
• To make each sandwich, top half of the slices of bread with a piece of chicken, lettuce, tomato and drizzle on some of the 1 c raspberry sauce.
• Top with the remaining slices of bread.

RANCH CHICKEN SANDWICHES

Steps:

• With a very sharp knife, cut the chicken breasts in half down the middle. This will result in 8 chicken breast pieces that are thinner and uniform in size.
• Next, make the marinade. In a large bowl mix together the honey, mustard, paprika, salt, pepper to taste, lemon juice and crushed red pepper flakes if using. Stir to combine.
• Add the chicken to the marinade and toss to coat. Cover the bowl with plastic wrap and marinate in the fridge, 2 to 4 hours.
• While the chicken marinates, fry up the bacon until chewy. When finished cooking, reserve 1/4 cup of the bacon grease and pour off the rest of the grease (but do not clean the skillet).
• When you are ready to cook the chicken, remove it from the marinade and cook it in the skillet over medium-high heat, 3 to 4 minutes each side. Brush a little reserved bacon grease on the chicken as you cook it. (Or you can grill the chicken breasts on an indoor or outdoor grill.)
• When a couple of minutes grilling time are left, lay 2 pieces of bacon onto each chicken breast. Top with some Cheddar and allow it to melt on the grill (if you need to remove the chicken you can finish melting the cheese under the broiler).
• Halve the rolls and immediately load with the bacon-and-cheese covered chicken.

LOADED GRILLED CHICKEN SANDWICH

Steps:

• Pound chicken with a meat mallet to flatten slightly; sprinkle both sides with dressing mix. , On a greased grill, cook chicken, covered, over medium heat or broil 4 in. from heat 4-6 minutes on each side or until a thermometer reads 165°. Place cheese on chicken; grill, covered, 1-2 minutes longer or until cheese is melted. Meanwhile, grill rolls, cut side down, 1-2 minutes or until toasted., Mix mayonnaise and mustard; spread on roll tops. Layer roll bottoms with chicken, bacon, tomato, avocado and coleslaw. Replace tops.

RASPBERRY CHICKEN

Steps:

• Season chicken with thyme and salt on both sides. Set aside.
• Heat oil in skillet over medium heat. Cook onion until browned and soft.
• Add chicken and cook until well cooked, about 8 minutes each side. Remove chicken and set aside.
• Add fruit spread, balsamic vinegar and pepper to oil in skillet. Cook for several minutes until ingredients are well combined and fruit spread is melted.
• Serve chicken with sauce poured over top.