Wednesday, April 25, 2012

Blackened Chicken Sandwiches

So tonight was all about quick and easy. I was really trying to not fall victim to the "drive thru" trap of quick meals so I wanted something that was reminiscent of fast food but minus the guilt and price. Since I still had some bone-in chicken breasts, I decided to mix up some blackening seasoning and make some tasty sandwiches. Notice that my husband and I both ate the sandwich, but in our own way. This recipe is quick, healthy, and versatile.

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.

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