Chicken Sandwich with Smoky Apple-Chipotle

  • Yield: servings


1/3cup mayonnaise
3tablespoons apple butter
2tablespoons sliced green onion
2teaspoons light brown sugar
1teaspoon salt
1/2 to 1teaspoon chipotle chile pepper powder
1teaspoon smoked paprika
1teaspoon onion powder
1teaspoon garlic powder
2tablespoons yellow cornmeal
4-- (4 5 ounces each) boneless, skinless chicken breast halves, pounded to an even thickness
1tablespoon canola oil
4ounces smoked Gouda or cheddar cheese, thinly sliced
8slices cooked bacon
4large hamburger rolls, split and toasted
-- romaine lettuce leaves
1-- red apple, unpeeled, sliced 1/8 inch thick


In a small bowl, combine mayonnaise, apple butter and green onion. Refrigerate until ready to use. In shallow dish, combine brown sugar, salt, chipotle powder, paprika, onion powder, garlic powder and cornmeal. Dredge chicken in mixture, pressing to coat each side.

Heat oil in a large non-stick skillet over medium heat. Add chicken and cook 3 to 4 minutes on each side or until juices run clear. During last few minutes of cooking time, place 1 ounce of cheese and 2 slices bacon on each chicken piece, covering pan until cheese melts.

Spread bottom sides of rolls with the apple mayonnaise; layer with lettuce, chicken and apple slices. Top with a dollop of mayonnaise and bun tops.