Chicken And Bacon Pan Fried Sandwich Recipes

Steps:

• Flatten chicken to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet over medium heat, cook chicken in oil for 4-5 minutes on each side or until chicken juices run clear. Top each chicken breast half with a tomato and cheese slice; cover and cook for 2-3 minutes or until cheese is melted., Combine chutney and mayonnaise; spread over roll bottoms. Layer with spinach, chicken and bacon; replace tops.

Steps:

• Preheat a grill for medium heat.
• While the grill preheats, place the bacon in a large skillet over medium-high heat. Cook until browned on both sides. Remove from the pan, and drain on paper towels.
• Rub the poultry seasoning onto the chicken pieces, and place them on the grill. Cook for about 6 minutes per side, or until no longer pink in the center. Top each piece of chicken with 2 slices of bacon and 1 slice of pepperjack cheese. Grill for 2 to 3 more minutes to melt the cheese.
• Place each piece of chicken on a bun, and top with lettuce, tomato, onion and pickle slices before serving with your favorite condiments.

Steps:

• In a small bowl, mix mayonnaise, mustard and honey. Pound chicken with a meat mallet to 1/2-in. thickness. Sprinkle chicken with steak seasoning. Grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 165°, 4-6 minutes on each side Top with cheese during the last 1 minute of cooking., Grill buns over medium heat, cut side down, until toasted, 30-60 seconds. Serve chicken on buns with bacon, mayonnaise mixture and, if desired, lettuce and tomato.

Steps:

• Place chicken between 2 sheets of plastic wrap or parchment paper and use a frying pan to gently pound the breasts to an even thickness. (They should be about 1 inch thick.)
• Combine flour, salt, and freshly ground black pepper in a wide, shallow dish and mix thoroughly. Coat each breast by dredging it in the flour mixture then shaking off excess flour. Wrap one piece of bacon around each piece of chicken and secure with a toothpick.
• Heat oil in a medium, heavy-bottomed frying pan over medium heat. When it shimmers, add chicken breasts and cook until bacon is well browned, about 5 minutes per side.
• Add the juice, reduce heat to medium-low, and simmer until cider is reduced by 1/3, and chicken is cooked through, about 5 minutes more. Remove from heat and remove toothpicks.
• To make a sandwich, spread mustard evenly on cut sides of bread. Layer half of each endive and apple slices alternately on one piece of bread, top with a chicken breast, drizzle with pan juices, season with freshly ground black pepper, and close sandwich. Repeat to make a second sandwich.

Steps:

• Place the bacon under a preheated hot grill (broiler) and cook for 1-2 minutes or until crispy.
• Place the maonnaise, garlic, lemon juice, chives and chicken in a bowl and mix well to combine.
• Spread both sides of the bread with butter.
• Divide cheese and chicken mixture between 4 slices of bread and sandwich with another slice of bread.
• Heat a large non-stick frying pan over low heat and cook the sandwiches in batches in necessary for 3-4 minutes each side or until golden the cheese is melted.

Steps:

• Combine raspberry preserves and horseradish mustard in a bowl and whisk or stir until evenly blended. Reserve a little sauce for serving.
• Slice loaf of bread in half. Slather the bottom half generously with remaining sauce. Layer the chicken, bacon, cheese (cut slices to fit as needed), and lettuce over the sauce layer, then top with remaining bread half.
• Wrap sandwich in plastic wrap and place on a baking sheet. Place a second baking sheet on top and add books (or something that has some weight to it) to press the sandwich. Transfer to the refrigerator until flavors have melded, 8 hours to overnight.
• When ready to serve, unwrap sandwich and slice into 4 pieces. Serve with additional sauce.

Steps:

• Cut the bacon - either streaky or back bacon into small 1cm cubes. (You could use diced pancetta, although it may be a bit too salty).
• Cut the chicken fillets into thin strips.
• Cut the feta into cubes.
• Pan fry the bacon until well cooked, the more caramelised, sticky bits in pan the better! (You may need to add a little oil to the pan if you use back bacon).
• Remove when cooked and set aside.
• Do not wash the pan at this stage, keep the nice brown sticky bits in the pan and use to fry the chicken. As the chicken has been thinly sliced it wont take long to cook through.
• Now put the bacon back in the pan on top of the chicken along with the feta cubes, lower the heat for a couple of minutes until the feta just begins to melt.
• Be careful not to overcook or it will look a mess!
• Serve straight away.

Steps:

• Combine chicken, buttermilk and 1 teaspoon thyme in glass pie dish; turn chicken to coat well. Mix 3 tablespoons flour and cornmeal in another pie dish or shallow bowl. Add chicken (with some buttermilk still clinging) to cornmeal mixture and turn to coat completely. Sprinkle generously with salt and pepper.
• Cook bacon in heavy medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels. Add chicken to drippings in skillet. Pan-fry until cooked through and brown on both sides, about 5 minutes per side. Using metal spatula, transfer chicken to plates.
• Whisk broth, remaining 2 teaspoons thyme and remaining 2 teaspoons flour in small bowl to blend. Add mixture to skillet and boil until thickened and reduced to 1/3 cup, whisking occasionally, about 3 minutes. Whisk in green onions and bacon and bring to boil. Season gravy with salt and pepper. Spoon gravy over chicken and serve.