FRIED CHICKEN SANDWICH
These are pretty darn close to those Chick-fil-A sandwiches found in the mall food court. I like to make them on Sundays. Serve with waffle fries!
Provided by RainbowJewels
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h35m
Yield 6
Number Of Ingredients 14
Steps:
- Place each chicken breast between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to an even thickness. Cut each breast in half and place in a bowl. Pour pickle brine on top and let sit for 1 hour.
- Meanwhile, mix flour, powdered sugar, salt, paprika, pepper, celery salt, and basil in a bowl.
- Whisk eggs and milk together in another bowl.
- Drain liquid from the chicken and rinse off briefly. Shake any excess liquid from chicken.
- Heat oil in a deep-fryer or large skillet to 350 degrees F (175 degrees C).
- Dip each piece of chicken into the flour mixture, then into the egg-milk mixture, then coat again with the flour. Dip each piece again, if desired.
- Deep-fry chicken, 3 pieces at a time, until golden brown, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Let chicken rest on a cooling rack set over a baking sheet for 5 minutes. While chicken is resting, lightly butter each sandwich bun and toast them in a skillet.
- Add 2 pickle slices to the bottom of each bun, then a chicken piece, then top with the other bun. Repeat to make remaining sandwiches.
Nutrition Facts : Calories 404.7 calories, Carbohydrate 183.2 g, Cholesterol 105.3 mg, Fat 19.9 g, Fiber 1.6 g, Protein 16.5 g, SaturatedFat 5.4 g, Sodium 1440.4 mg, Sugar 3.9 g
SOUTH OF THE BORDER CHICKEN SANDWICH
Spicy grilled chicken sandwiches (or you can broil), with pepper-jack cheese and a spicy mayo to give it a little kick. Perfect for weekend meals!
Provided by PalatablePastime
Categories Lunch/Snacks
Time 6h8m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Pound chicken to 1/4-inch thickness.
- Combine oil and juice in a resealable ziplock bag.
- Add chicken and marinate 4-6 hours.
- Combine ingredients for Spicy Mayo (mayonnaise, chili powder, cumin, cayenne pepper, salt, tomato paste, lime juice, and orange juice) until smooth.
- Chill for several 2-3 hours before making sandwiches to blend flavors.
- Remove chicken from marinade and discard marinade.
- Grill or broil chicken 8-10 minutes, or until cooked through, turning once while cooking.
- Remove chicken from heat and place cheese on chicken while it is very hot.
- Butter cut sides of rolls and grill or toast until lightly golden and crisp.
- Place chicken (with cheese), lettuce, tomato, red onion, a dallop of southwest mayo, and sprinkle about a tablespoon of chopped cilantro on each sandwich and top with upper portion of each roll.
- Serve hot.
Nutrition Facts : Calories 622.9, Fat 33.3, SaturatedFat 7.7, Cholesterol 91.3, Sodium 735.5, Carbohydrate 46.8, Fiber 2.1, Sugar 9.3, Protein 34.2
SOUTH OF THE BORDER CHICKEN
This is a quick and simple chicken recipe. Simple flavors, but could be spiced up a bit to a persons individual taste with the addition of some mexican spices, chili powder, green chilies, etc.
Provided by iewe7726
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sauté green pepper and chicken in butter or oil until lightly browned (about 5 mins).
- Spread the rice in a greased 9x9 pan.
- Top with peppers and chicken.
- Mix sour cream and salsa and spoon over chicken. Sprinkle with cheese.
- Bake 350 degrees for 25-30 minute.
THE REAL "DILL" CHICKEN SANDWICH
Provided by Sunny Anderson
Categories main-dish
Time 1h27m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Butterfly chicken breasts and set aside. In a food processor combine the dill and parsley and pulse until finely chopped. Reserve 1/4 cup of the herb mixture for spread, set aside.
- In a plastic bag set in a medium bowl, combine remaining herb mixture, half the lemon juice, 1/4 cup olive oil, and salt and pepper, to taste. Place chicken in a plastic bag, add marinade, seal, and massage to distribute marinade evenly on the chicken. Refrigerate 1 hour, flipping once halfway through.
- Meanwhile to make the herb spread, in a small bowl mix together remaining herb mixture, remaining lemon juice, lemon zest, sour cream, mayonnaise, pepperoncini, and salt and pepper, to taste.
- Preheat grill to medium-high. Remove chicken from bag being careful not to remove herbs. Season with salt and pepper and cook on grill, turning once, until juices run clear, approximately 6 minutes on each side. Remove to a cutting board and cut each breast in half.
- To assemble sandwich: cut ciabatta pieces in half horizontally, slather one side of bread with dill-pepperoncini spread. Place chicken on other slice, top with baby greens, and finish with the piece of bread covered with dill-pepperoncini sauce.
CHICKEN AND PORK SOUVLAKI
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the chicken and pork: In a mixing bowl, whisk together the olive oil, yogurt, lemon juice, cumin, oregano, salt, Aleppo pepper, black pepper and garlic.
- Place the chicken and pork into 2 separate mixing bowls. Pour half of the marinade over the chicken and the other half over the pork. Marinate, refrigerated, at least 1 hour and up to overnight.
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Remove the chicken and pork from the marinade, allowing excess to drain off. Keeping the chicken and pork on separate skewers, thread 4 pieces of meat onto each skewer towards the top and covering the tip of the skewer.
- Place the skewers on the direct-heat side of the grill to char on all sides, about 2 minutes per side. Then move to the indirect-heat side of the grill, cover with the lid and cook until the chicken and pork are cooked through, about 10 minutes, or until the internal temperature of the chicken reaches 160 degrees F and the pork reaches 145 degrees F. Stack the skewers on a platter.
- For the onions and lemons: Drizzle the onions and lemons with olive oil and season with salt and pepper. Place on the direct-heat side of the grill. Cook the lemons until charred, about 3 minutes. Cook the onions until tender, about 3 minutes per side.
- Add the onions and lemons to the platter with the souvlaki. Serve with romaine, pita and tzatziki.
SOUTH-OF-THE-BORDER CHICKEN BREAST SKILLET
Heat up the pan and get ready for our zesty and delectable South-of-the-Border Chicken Breast Skillet that brings together a variety of bright flavors.
Provided by My Food and Family
Categories Home
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Mix first 3 ingredients until blended. Add to chicken in medium bowl; mix lightly. Refrigerate 30 min. to marinate.
- Cook peppers, zucchini and onions in large skillet sprayed with cooking spray on medium heat 2 to 3 min. or until crisp-tender, stirring frequently. Remove from skillet.
- Drain chicken; discard marinade. Add chicken to skillet; cook and stir 8 to 10 min. or until done. Return cooked vegetables to skillet. Add all remaining ingredients except cheese; cook and stir 1 to 2 min. or until heated through. Remove from heat.
- Top with cheese; cover. Let stand 5 min. or until cheese is melted.
Nutrition Facts : Calories 330, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 35 g
SOUTH OF THE BORDER CROCK POT CHICKEN
Make and share this South of the Border Crock Pot Chicken recipe from Food.com.
Provided by Mirj2338
Categories Chicken
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat garlic in olive oil.
- Place chicken in the bottom of your slow cooker.
- Pour garlic oil into slow cooker.
- Add remaining ingredients.
- Cover and cook on low for 8 hours.
S.O.B. (SOUTH OF THE BORDER) CASSEROLE
Ground meat, tomatoes and corn with a little spice creates a quick meal everyone loves. My husband usually requests a double batch! The ground turkey can be replaced with ground beef, pork or chicken.
Provided by JB Baby
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a small saucepan of lightly salted water to a boil. Add macaroni and cook until almost tender, about 6 minutes. Drain and set aside.
- Crumble the turkey in a large skillet set over medium heat. Cook and stir until evenly brown; drain. Add onion to browned turkey meat and cook until onion is tender, about 5 minutes. Stir in tomatoes, gravy mix and chili powder until combined then mix in the corn and macaroni. Cover; reduce heat to low and simmer, for 10 minutes, stirring occasionally.
- Serve on a bed of tortilla chips topped with shredded lettuce and sour cream.
Nutrition Facts : Calories 296.6 calories, Carbohydrate 34.4 g, Cholesterol 46.8 mg, Fat 10.6 g, Fiber 4.1 g, Protein 16.7 g, SaturatedFat 3.1 g, Sodium 605.8 mg, Sugar 6.5 g
SOUTH OF THE BORDER CHICKEN CASSEROLE
I found this recipe about 4 years ago on a website (submitted by Teresa Johnson). The website doesn't look like it is still around, but this recipe is so good, I had to share it. Not for the calorie conscious, but nice for a treat now and then!!!
Provided by PrincessMommy
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Blend together sour cream, cream cheese, cottage cheese.
- Add soup, salt, garlic powder, chilies, chicken, rice, cheeses, tomatoes and black olives (if using).
- Spray a 9x13-inch pan with non-stick spray and pour combined ingredients into pan. Bake at 350° for 30 minutes.
CHICKEN - SOUTH OF THE BORDER
I found this recipe in an issue of Good Housekeeping back in the early 80's,when Southwestern/Mexican recipes were hard to come by - at least here in Wisconsin . It's like a Southwestern version of Chicken Parmesan. I used to use Pace Picante on it, but you can adjust it with any salsa or heat level you prefer. I also added the green chiles because I love them! Also would accompany this chicken with home-made Mexican rice, and a picante-based vegetable "stew."
Provided by HEP MEP
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pound chicken breast halves to 1/2 inch thickness.
- Combine flour and seasonings in a medium bwl.
- Lightly beat eggs.
- Measure cornmeal into a shallow bowl.
- Dip chicken, first into seasoned flour,then in eggs, then coat with cornmeal, and chill in the fridge.
- Saute coated chicken in vegetable oil over medium heat about 5 to 6 minutes on each side,or until golden.
- Arrange chicken on an oven-proof platter or baking dish, spoon salsa or picante over the chicken, top with chopped chilies, then Muenster slices.
- Place in a 350* oven or in the broiler, for about 15 minutes - until the cheese has melted to your tastes.
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