
Ingredients:
2 Chicken Breasts, de-boned, skin removed, and filleted
1 1/2 Tablespoons Paprika
1 Tablespoon Garlic Powder
1 Tablespoon Granulated Onion
1/2 Tablespoon Black Pepper
1 teaspoon Oregano
1/2 teaspoon Cayenne Pepper
Sliced Bacon
Provolone Cheese
Toppings and Buns
After de-boning and removing the skin from the chicken, fillet the breasts into 2 thinner breast portions, yielding 4 chicken fillets. In a bowl, combine the seasoning mixture. Thoroughly rub each piece with a generous amount of seasoning. (I actually had some left over that I was able to save for later use.)
Heat a grill pan over medium high heat. Place the chicken into the pan and grill until thoroughly cooked, approximately 5 minutes per side depending on thickness of meat.
While the chicken is cooking, cook your bacon until crispy by your desired method, I just pan fried mine tonight. Once the chicken is cooked, place the bacon slices on top and cover with provolone cheese. Cover the chicken to allow the cheese to melt.
Once melted, serve your blackened chicken sandwich with your desired toppings.
Option 1: Place the chicken on a toasted sandwich roll and top with freshly sliced tomato and homemade coleslaw.
Option 2: Serve the sandwich topped with lettuce, tomato, and mayonnaise for a classic chicken club.
Looks tasty!
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