Chicken Sandwich With Chipotle Garlic Mayo Recipes

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.

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.

Steps:

• Cut the chicken breast in half horizontally (butterfly style). Season with salt, pepper, and lemon pepper. Preheat olive oil in saute pan. Once oil is hot, add chicken and cook til done. 5-8 minutes.
• Meanwhile, in a food processor, combine mayo, chipotle peppers, garlic, a squeeze of lemon juice, salt & pepper. Mix well until well blended.
• Toast the hamburger buns. Add the cheese slices to warm chicken. Add chipotle-garlic mayo to buns, place chicken and cheese, lettuce, tomato and jalapenos on buns and enjoy! :).

Steps:

• For the chicken: Heat a seasoned grill or nonstick pan until warmed and add some oil if using. Sprinkle the chicken breasts with the salt and pepper. Cook the breasts for 2 minutes on the first side, and then flip and cook for 2 minutes more. Flip again to the first side and cook 2 minutes. Flip one last time and cook for 2 minutes more (the total cooking time will be 8 minutes). Allow the chicken to rest and cool before slicing on the bias, cutting four to five slices from each breast.
• For the mayo: Whisk together the mayonnaise, lemon juice, chipotle puree and salt in a medium bowl, mixing well.
• For the wraps: Apply about 1 tablespoon of the mayo to the center of each tortilla. Next, add some lettuce, sliced chicken, tomato and avocado, and then fold the ends in to the center to seal. Finally, bring the flap side of each tortilla over and roll to create sealed sandwich wraps. Slice on the bias and serve.

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.

Steps:

• Heat the oven to broil.
• Cut the crusty buns in half.
• Place the butter / margarine in a small bowl.
• Mix the garlic powder and parsley into it.
• Spread the garlic butter mixture on the crusty buns.
• Toast the buns under the broiler for a couple of minutes, until golden brown.
• Remove and layer the chicken, tomatoes, lettuce, olives (optional) and mayo onto the buns.
• Enjoy while still warm !

Steps:

• Halve your deli roll and shmear each side with a healthy portion of butter.
• Slice your onion, tear off some lettuce and grab your cheese.
• Combine mayo, lime juice, adobo sauce and salt/pepper in a bowl. Mix thoroughly & taste. Add more adobo, salt or pepper to taste.
• Rub down your chicken breast with the olive oil, salt and pepper.
• Get the grill nice and hot, say, 400°F Place chicken on the grill and close the top. After 7-10 minutes, turn the breast. While you have the grill still open, throw the bun, butter side down, on the upper portion of the grill so it's not directly on the flame.
• Check on your chicken after another 7-10 minutes...lookin' all pretty with those grill marks?! Time to take your bun off the grill. now, using your tongs and a sharp knife, cut the breast in half lengthwise. This is your chance to make sure it's cooked all the way through...no pink! Place your pepper jack cheese on top of each half of the chicken and close the grill again.

Steps:

• Mix mayonnaise, garlic and chipotle chilies in medium bowl. Season with salt and pepper. Transfer to serving bowl.
• Char bell peppers over gas flame or in broiler until blackened on all sides. Place in bag; let stand 10 minutes. Peel; seed. Cut into 1-inch-wide strips. (Mayonnaise and peppers can be prepared 1 day ahead. Cover separately; refrigerate.) Arrange peppers on platter with greens and tomatoes.
• Preheat oven to 400°F. Lightly oil heavy large baking sheet. Place chicken on baking sheet. Brush chicken with oil. Sprinkle with salt and pepper. Bake until cooked through, about 10 minutes. Transfer chicken to cutting board. Cut crosswise into 1/2-inch-wide slices, keeping slices of each breast together. Return chicken to baking sheet. Top with cheese. Bake until cheese melts, about 2 minutes.
• Transfer chicken to platter and serve with bread, mayonnaise, roasted bell peppers, mixed greens and tomatoes.