Tuesday, August 19, 2014

Spicy Chicken Sandwich with Cilantro Lime "Mayo"


I recently obtained this amazing little "tree stump" stand, but really had no idea what it's purpose was supposed to be. I thought maybe a candle holder, or a trivet for a hot plate, but then I ultimately decided that it was perfect for holding up these perfectly crispy chicken sandwiches. I love using simple and fresh ingredients whenever I can, and that can really make or break a sandwich like this. A spicy marinated chicken breast, rolled in crispy bread crumbs, and then placed atop some freshly crisp lettuce, tomato, and onion, and finished off with some zesty "mayo". I have never been an advocate for mayo, but substituting Greek yogurt is definitely something that I have grown fond of. Let me know what you think, and if you make these at home be sure to tag it on instagram with the hashtag #HDFB.


Spicy Chicken Sandwich with Cilantro Lime "Mayo"

Ingredients:
  • 2 chicken breasts, halved
  • 1/4 cup milk or milk substitute
  • 3 tbsp. hot sauce
  • 1 tsp. dried cilantro
  • 1 cup panko bread crumbs
  • salt and pepper to taste
  • 1 tbsp. olive oil
  • 4 slices tomato
  • 4 lettuce leaves
  • 4 slices red onion
  • 4 kaiser rolls or buns
Cilantro Lime "Mayo"
  • 1/4 cup Greek yogurt
  • 1 tsp. lime juice
  • 2 tbsp. freshly chopped cilantro
  • 1 garlic clove, minced
Place chicken breast halves into a freezer bag, squeeze any excess air out of the bag and seal. With a meat tenderizer, pound the chicken until the breasts are evenly flattened, about 1/2-inch thick. Open the bag and add in the milk, hot sauce, and dried cilantro. Shake well to coat the chicken and place in the fridge for 2 hours.

To prepare the cilantro lime "mayo", mix together all oft he ingredients and place in the fridge in an airtight container until ready to serve.

Once the meat is done marinating, prepare the breading. In a shallow dish, place the panko, salt, and pepper. Preheat the olive oil in a large skillet over medium-high heat. Remove the chicken breasts from the bag and shake off the excess marinade. Press each chicken breast firmly into the breading on both sides. Add breaded chicken to the hot skillet and cook for 8-10 minutes, crisping both sides until browned and cooked through, flipping after 5 minutes.

To serve, spread a large spoonful of the "mayo on each bun bottom, place the chicken on top and then garnish with tomato, onion, lettuce, and the bun top. Serve hot. 

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