Rosemary Chicken Sandwiches with Spicy Chile Mayonnaise

bd_038_-_chicken_sandwiches_jpg
National Chicken Council
http://pgoarelish2.files.wordpress.com/2011/04/bd_038_-_chicken_sandwiches_jpg.jpg?w=102
  • Yield: 4 servings
  • Prep: 20 mins
  • Cook: 30 mins

Ingredients

Rosemary Chicken Breast Sandwiches:
4-- chicken breast halves, boneless and skinless
1teaspoon kosher salt
1teaspoon black pepper
2tablespoons fresh chopped rosemary
2tablespoons olive oil
4-- ciabatta rolls
8slices applewood-smoked bacon, cooked
2cups baby arugula
Spicy Chile Mayonnaise:
2-- jalapeno chile peppers
2cloves garlic, unpeeled
1tablespoon sherry wine vinegar
2tablespoons honey
1 1/2cups light mayonnaise
1teaspoon salt
1/2teaspoon black pepper

Instructions

  1. With meat mallet, pound chicken breasts between sheets of waxed paper to ½ inch thickness. Season chicken with salt and pepper; sprinkle with rosemary. Drizzle olive oil evenly over chicken and, using fingers, rub herb and seasonings into chicken. Refrigerate until needed. Preheat broiler, gas or charcoal grill.
  2. Prepare spicy chile mayonnaise by placing jalapenos and garlic cloves in small skillet over medium-high heat. Cook and turn as necessary to brown evenly and chiles and garlic are softened. Set garlic aside to cool, then peel. Transfer chiles to small bowl of water and keep submerged for 20 minutes.
  3. Place garlic, vinegar and honey in bowl of food processor fitted with metal blade. Pulse to combine. Remove chile from water, stem, seed and add to processor. Pulse to chop and then puree until mixture forms a rough paste. Add mayonnaise, salt and pepper and pulse evenly to blend. Transfer to small bowl and refrigerate until needed.
  4. Place chicken breasts under broiler or on grill and cook, turning once, until done, about 3 minutes per side. Remove from heat and cover with foil. Finish sandwiches by lightlytoasting each side of rolls. Spread spicy 2 tablespoons chile mayonnaise on bottom half of rolls (you'll have about 1 cup of sauce left over); top each with chicken breast half. Add two slices of bacon to each sandwich; divide arugula among sandwiches. Secure sandwiches with tops of buns and serve immediately. 

Adapted from Cowgirl Cuisine by Paula Disbrowe,Harper Collins, 2007.

Nutritional Info *per serving

  • Calories 500
  • Fat 28g
  • Cholesterol 105mg
  • Sodium 1580mg
  • Carbohydrate 24g
  • Fiber 2g
  • Protein 35g
Follow

Get every new post delivered to your Inbox.

Join 304 other followers