Spicey Chicken Sandwhich

Monday, May 31, 2010



This sandwhich can be made with your choice of condiments/bread, etc, but this is how I made it, and it was VERY yummy!

What you need (makes 4 sandwhiches)

-2 Chicken Breasts, pounded to about 1/2 inch thick
-Seasonings for chicken, I used Mrs. Dash, garlic salt, and season salt
-4 Rolls/Bread of choice. I used sour dough rolls
-Lettuce
-Red Onion
-1/2lb bacon
-pepperjack cheese (about 2oz per sandwhich)
-Chipotle Mayo (Happened to find this new item at the store by Best Foods!)

What to do:

Preheat the oven to 375. Cut the pounded chicken into about 8-10 peices, arrange on a cookie sheet lined with foil. Spray with non-stick spray. Cook for about 35 minutes or until done.

While the chicken is cooking, cook the bacon.

Toast the buns/rolls in the oven face down until toasted how you like it, be careful not to burn it.

Spread the chipotle may on the bottom bun, top with chicken and bacon. Place the cheese on top and place back in oven (on a cookie sheet) until cheese is melted. On the top bun, place the chipotle mayo as well, a long with the lettuce and onions.

Enjoy...you won't be disappointed!

Curry Chicken

Sunday, May 23, 2010


What you need:

2 chicken breasts (boneless skinless), cut into bite size peieces
1 box curry (I use the blocks, not the powder)
1 green bell pepper, cut in large chunks
4 medium russet potatoes, peeled & cut in chunks
1lb baby carrots, halved
2 celery stalks, sliced
1 white onion, cut in chunks
olive oil
2c uncooked white rice

What to do:

In a large frying pan, cover the bottom with olive oil. Add the chicken & onion. Cook until it's browned & almost done.

Meanwhile, Add the remaining veggies to a large pot with enough water to just cover them. Bring to a boil.

Cook the rice according to the directions. I use quick cooking rice.

When the chicken is done, pour it into the boiling veggies. Cook an additional 10 minutes, or until chicken is tender. Break the curry into smaller peices and boil with the chicken/veggie mix. Be careful to not have too much liquid or it will come out "soupy" and not like a sauce, which will not be as flavorful. Boil for 5 mins, uncovered. Make sure all the curry is dissolved.

Serve over rice, or mix rice in!

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