Smoky Chicken Breast Sandwich!
By: Kecia’s Flavor Breakthrough!
As you all know I got to participate in #BurgerMonth hosted by Kita Roberts, GirlCarnivore this year! It really was a ton of fun!!! I got to create a crazy, outrageously fun burger… The Garbage Plate Burger! There were so many wonderful burgers and great sponsors for the contest, too! Those that participated got some really wonderful gifts from some of the sponsors! While not required, I decided that I would love to do a post using some of the gifts I received as a shout out and thank you to all the sponsors who gave them! Plus, even though it isn’t another burger, I get the chance to make another delicious dinner again!
***This is not a sponsored post… just a big thank you!***
Thank you so much to each of these wonderful sponsors of #BurgerMonth 2018!
Anolon for this wonderful grill pan and knife set!!!
Microplane for this fabulous Herb Chopper, Spice Mill and Grater!!!
Cabot Cheese for the amazing packages of cracker slices… 6 kinds! Wow!
And… a big thank you to Red Duck Foods for introducing me to some really great Gourmet Curry and Smoky Ketchups!
- ½ cup shredded cabbage
- ¼ cup grated carrot
- ¼ red onion, thinly sliced
- 2 tbsp. cider vinegar
- 1 tbsp. honey
- 2 lovely ciabatta rolls (Or cut two hunks of a ciabatta loaf and split them in half)
- 1 tbsp. mayo
- 2 boneless, skinless chicken breasts
- 1 tbsp. olive oil
- Salt and pepper to taste
- ½ tsp. ground chipotle
- 1 tsp. ground paprika
- 6 Cabot Cheese seriously sharp white cheddar cracker slices (lol! I used more like 10!)
- ¼ cup Red Duck Foods Smoky Ketchup
- ¼ cup good mayonnaise
- ¼ cup chopped cilantro
In a bowl, place the cabbage, carrots and onion. Pour the honey and vinegar over the mixture and stir to combine. Place in refrigerator for at least one hour. Remove from refrigerator and bring to room temperature.
I used the gorgeous knife set, well one knife from Anolon to slice my onion and cabbage.
The Microplane grater to grate my carrots. This thing is really neat! It’s guard turns into a measuring cup when put on the opposite side of the grater!
Next cut the rolls in half and spread the mayo thinly over the insides of the rolls.
I am using my Anolon grill pan with the heat on medium high, place the rolls mayo side down and grill till lightly browned. Remove and set aside.
Cover chicken breast with plastic wrap and pound until about ½” thick, season with salt, pepper, paprika and chipotle powder.
Heat the olive oil medium high in the same pan, place chicken in pan and cook for about 2 minutes until nicely browned.
Flip the chicken over and repeat on the other side. Chicken is done when it reaches an internal temperature of 165°F.
Top the chicken with the slices of Cabot Cheese.
And cover the pan so it melts.
While it is melting, mix the Red Duck Foods Smoky Ketchup and the mayo together.
I used my fantastic herb chopper from Microplane chop my cilantro. I When the cheese is melted remove the chicken from the pan and place on the bottom half of the roll. Top with the cabbage mixture and cilantro.
Now add the sauce over the top and place the top half of the bun on the sandwich. Serve while hot and melty!
I must mention two things, I almost didn’t have enough cheese to make this because my son got into the package! And… this pan was a mess when I finished, but I just ran it under hot water and the cheese came right off!
Always remember… If it is as good on the plate as it is in my head, recipes will post soon!