CALIFORNIA CHICKEN SANDWICH
this is a great tasting sandwich. it's great for lunch or dinner and is sure to be a hit at your house.
Provided by polly salama
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- in a large skillet put the balsamic vinegar and garlic along with the chicken breasts.
- add fresh ground pepper (i use about one tbs) on medium heat cook the ckicken until it is done.
- butter just one side of each slice of bread.
- assemble (butter on the outside) sandwiches with cheeses on each slice of bread then on one slice put the avacado (enough to cover surface of sandwich) tomato and chicken.
- in a heated skillet add sandwich and toast each side for about three minutes or until golden brown.
- slice in half and serve.
- you can also spread honey mustard or mayo on sandwhich before toasting.
Nutrition Facts : Calories 985.5, Fat 43.2, SaturatedFat 14.5, Cholesterol 127, Sodium 918.5, Carbohydrate 93.7, Fiber 13.9, Sugar 9, Protein 58.9
CALIFORNIA CHICKEN SANDWICH (COOKING LIGHT)
Here is a sandwich that is good for you and has great flavor especially if you like sweet and savory together. I don't really like the taste of fat free mayo so I use the low fat kind instead.
Provided by Slatts
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix together the mayo, orange juice concentrate, lime juice, cumin, and hot sauce in a small bowl. Set aside.
- Season chicken breasts with salt and pepper. Cook in a nonstick skillet coated with cooking spray over a medium-high heat for 5 minutes on each side. Reduce heat to low. Cover, cook for 5 more minutes or until done. Remove from heat and cut diagonally across the grain into thin slices.
- Spread 1 tablespoon citrus mayonnaise on each of the four bread slices. Top with lettuce, chicken, tomatoes, avocado, and remaining bread slice.
CALIFORNIA CHICKEN SANDWICH
This comes from an issue of Cooking Light, vintage 1990's. Add 3 guests, a fruit salad, bottle of Chardonnay and setttle in for a long lunch.
Provided by Martini Guy
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To prepare citrus mayonnaise, combine first 5 ingredients in a small bowl.
- To prepare the sandwiches, sprinkle chicken with salt and pepper.
- Heat a large non stick skillet over medium-high heat and add chicken. Coat skillet with cooking spray if desired.
- Cook chicken 5 minutes on each side.
- Reduce heat to low.
- Cover and cook 5 more minutes until done. No pink is showing.
- Remove chicken from skillet and cut diagonally across grain into thin slices.
- Spread 1 tablespoon of citrus mayonnaise on each of 4 bread slices.
- Top with 1 lettuce leaf, 1 chicken breast half (sliced), 2 tomato slices, 2 avocado wedges and remaining bread slices.
- Add additional citrus mayonnaise to top bread slice if desired.
CALIFORNIA CHICKEN
This recipe is great for summertime veggies from the garden, and quick too!
Provided by Ingrid
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Warm oil in skillet and add chicken and onion. Cook 15 minutes or until chicken is browned and just about done. Add salt and pepper to taste.
- Place chicken on cookie sheet and top each breast with 1 to 2 slices of tomato and 2 to 3 slices of cheese. Place in oven for 10 to 15 minutes, until cheese melts. Remove from oven, add 2 to 3 slices of avocado on top of each breast, and serve immediately.
Nutrition Facts : Calories 540.7 calories, Carbohydrate 12.1 g, Cholesterol 121.8 mg, Fat 36.7 g, Fiber 7.6 g, Protein 42.8 g, SaturatedFat 14 g, Sodium 373 mg, Sugar 2.7 g
CALIFORNIA CHICKEN
This is similar to a sandwich made at my moms old restaurant. It is good as a sandwich or on its own with a salad and crusty bread...
Provided by AZPARZYCH
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Warm oil in skillet and add chicken and onion.
- Cook 15 minutes or until chicken is browned and just about done.
- Add salt and pepper to taste.
- Place chicken on cookie sheet and top each breast with 1 to 2 slices of tomato and 2 to 3 slices of cheese.
- Place in oven for 10 to 15 minutes, until cheese melts.
- Remove from oven, add 2 to 3 slices of avocado on top of each breast, and serve immediately.
CALIFORNIA CHICKEN CLUB SANDWICHES
Add some California dreaming to the menu with California Chicken Club Sandwiches. California Chicken Club Sandwiches feature avocado and Ranch dressing.
Provided by My Food and Family
Categories Home
Time 10m
Yield 3 servings
Number Of Ingredients 7
Steps:
- Spread bottom halves of rolls with dressing.
- Fill rolls with remaining ingredients to make 3 sandwiches.
Nutrition Facts : Calories 480, Fat 16 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 55 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 29 g
COOKING LIGHT'S PULLED CHICKEN SANDWICHES
This was absolutely fantastic. I used chicken breasts rather then thighs, and shortened the chicken cooking time to keep it a little healthier. The whole family loved the recipe, and the leftovers were gone faster then the dish! Serve with toast or rolls, and dill pickles! Cooking Light, June 2007
Provided by basia1
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Chicken:.
- Prepare grill.
- Mix first 7 ingredients in a small bowl.
- Rub spice mixture on chicken. (I put the spice and the chicken in a zip lock and let the kids go to town shaking it.).
- Cook chicken on grill coated with cooking spray, 20 minutes, or until 180°F.
- Let stand 5 minutes, shred with 2 forks.
- Sauce:.
- Heat oil on medium in a medium saucepan.
- Add onions, and cook until translucent.
- Stir in sugar, chili powder, garlic powder, mustard, allspice, and red pepper.
- Cook 30 seconds.
- Stir in ketchup, vinegar, and molasses.
- Bring to a boil; return heat, and simmer 10 minutes.
- Stir in chicken; cook 2 minutes or until fully heated.
Nutrition Facts : Calories 218.6, Fat 6, SaturatedFat 1.3, Cholesterol 94.4, Sodium 588.6, Carbohydrate 18.1, Fiber 0.7, Sugar 15.4, Protein 23.2
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