Chicken Muffin Sandwiches Recipes

Steps:

• Brush the oil on the chicken breast. Grill or sear the chicken until the internal temperature reaches 165 degrees F, then cool. Shred the meat and toss it with the teriyaki sauce.
• Toast the muffin and spread some extra teriyaki sauce on one half. Top with the shredded chicken and garnish with the pineapple. Enjoy!

Steps:

• Spread mayonnaise over 1 side of each slice of toast. Place 1 lettuce leaf and 1 chicken slice on each of 6 toast slices.
• Cover with second toast slice, mayonnaise side up. Top with lettuce leaf, 3 slices tomato and 2 slices bacon. Sprinkle with salt and pepper.
• Cover with third toast slice, mayonnaise side down; secure with wooden picks. To serve, cut diagonally into triangles.

Steps:

• Sprinkle pepper on one side of each chicken cutlet. Heat oil in a large skillet; brown garlic in oil, then add chicken, pepper-side-down. Saute chicken until cooked through and juices run clear, about 12 to 15 minutes.
• In a small bowl combine the mayonnaise, mustard and rosemary. Mix together and spread mixture on 4 slices focaccia bread. Place 1 chicken cutlet on each of these slices, then top each with another bread slice.

Steps:

• Season chicken with salt and pepper.
• Combine yogurt and mustard.
• Marinate chicken in mixture for about 20 minutes.
• Combine crushed muffins, cheese, parsley and pepper.
• Remove chicken from yogurt mixture shaking off excess.
• Dredge chicken in english muffin crumbs.
• Place breaded chicken on cookie sheet and bake at 450 degrees for about 25 minutes.
• Chicken will be golden brown.

Steps:

• Preheat oven to 190 C (380F). Grease a 12 hole muffin tin with butter and oil.
• Make sure to grease the top of the tin well so any mix won't stick as they rise. Heat oil in a pan and cook the onion rings over a medium heat, stirring often.
• Cook but DON'T brown them, adding a splash of water helps (you want them to stay white looking for effect - so they say), takes 5-10 minutes.
• Put the onions aside. 3/4 will be used for presentation, chop the other 1/4.
• Heat the pan again and add a little bit of oil and the chicken.
• Stir until it begins to turn white and then add the curry paste. Cook slightly, adding a splash of water to speed up the process.
• Cook for a further minute then remove from the heat and stir in the yoghurt. Let it cool slightly.
• Sift flour into a large bowl from a good height to aerate it well.
• Add the chopped onions, lemon juice, eggs, vegetable oil, cooled curried chicken and chopped coriander and mix well.
• Spoon the mixture into the greased muffin tin and push the onion rigs on top by gently pressing in.
• Bake in preheated oven for 15-20 minutes until risen and golden.
• Allow to cool completely.
• Good picnic food.
• Enjoy!