Ultimate Chicken Sandwiches
Get a head start on dinner when you marinate the chicken breasts for this casual meal the previous night. Serve these sandwiches with thinly sliced red onion, avocado slices and blue cheese dressing.
Servings 6 servings
Ingredients
- 6 (4 oz. each) boneless, skinless, chicken halves
- 1 cup buttermilk
- 1/2 cup biscuit/baking mix
- 1/2 cup cornmeal
- 1 1/2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon poultry seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 6 onion kaiser rolls or ciabatta roll
- 1/2 cup thinly sliced red onions
- 1 avocado, sliced
- 1 jar blue cheese dressing (Marzetti)
Instructions
- Pour buttermilk into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
- In a shallow bowl combine the biscuit mix, cornmeal, paprika, salt, poultry seasoning, garlic powder, pepper and cayenne. Remove chicken one piece at a time, allowing excess buttermilk to drain off. Discard buttermilk. Place chicken breast in a clean plastic baggie. Pound chicken to 1/2-inch thickness.
- Coat chicken with cornmeal mixture; place in an a 13-in. x 9-in. x 2-in. baking dish coated with non-stick cooking spray.
- Bake, uncovered, at 400 degrees for 15-20 minutes. Turn chicken. Bake 15-20 minutes longer or until juices run clear and coating is lightly browned. Serve on rolls with lettuce, onion, avocado and blue cheese dressing,
Notes
If your family prefers pork over chicken, use 1/2 inch thick boneless pork chops instead of chicken breasts in the sandwich recipe. There's no need to pound them. Just marinate and continue with the rest of the recipe directions.