Search
Real COUPONS: Print them from your computer.
Hello, this is for Debbie in NC. Excellent Chicken Sandwich. Enjoy, Penny
from Wisconsin
Margaux's Curried Chicken Sandwich
Makes 6 servings
20 whole black peppercorns
2 bay leaves
2 whole cloves
1/2 lemon
3 pounds medium chicken tenders
1/2 cup plus 2 Tbsp. spicy brown mustard
1/2 cup honey
1 1/4 tsp. curry powder
3/4 tsp. lemon pepper
1/8 tsp. salt
Butter for spreading
1 loaf challah or other rich egg bread, cut into 12 thick slices
(I use a good Italian bread or bakery fresh white bread)
1/2 cup shredded carrots
1/2 cup slivered almonds
2 medium tomatoes, chopped
1 bag (about 5 ounces) mesclun salad green
Red grapes and assorted berries for garnish
1. In large saucepan over high heat, add peppercorns, bay leaves, cloves,
lemon, and 14 cups water; cover and bring tot a boil. Add chicken and
cook, uncovered and stirring occasionally, 7 to 10 minutes, or until
cooked through; drain. Once cool, quarter each tender crosswise.
2. In a large bowl, combine mustard, honey, curry powder, lemon pepper,
and salt; stir in chicken. Cover and refrigerate at least 30 minutes or up
to 1 day.
3. Butter both sides of bread slices. In a heated nonstick skillet over
medium-high flame, cook bread in batches 3 to 5 minutes or until browned,
turning once.4. Combine carrots and almonds with chicken mixture. (do this right before
making sandwiches) Divide chicken curry among 6 bread slices. Top with
tomatoes, mesclun, and remaining bread slices. Serve with fruit.
Top 100 Recipe Sites
October 2007 Recipe Index
Return to Home Page
