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Saturday, September 11, 2010

Summer Chicken Sandwich

Yes, I am trying to hold on to summer for as long as I possibly can. I love everything about these HOT, carefree, beautiful days (yes, that even includes the HEAT)! The food that we eat during the summer months seems to be so different than the food that we eat during the other months of the year. Summer cooking is usually a little quicker (at least for me) and lighter and has a "simpleness" about it that I don't seem to impliment in my cooking during the winter months. So hanging onto the "simple summer cooking" is important to me...at least for a little bit longer. This chicken sandwich is everything that a summer meal should be, easy, light, little if NO dishes and very tasty! I grilled my chicken on the barbeque grill, but you could easliy cook it in a skillet on the stove or broil it in the oven...its very versitle. The avocado gives this sandwich the moisture that you crave with mayonnaise or other sandwich sauces, but without all of the "bad calories" that "those kind of sauces" have in them (although...they are still my guilty pleasure and I will continue to eat them on other things...just not this sandwich). Make this for dinner tonight and HOLD ON to summer for as long as you can too.

Summer Chicken Sandwich
1 c. orange juice (from a bottle or leftovers from breakfast)
1/4 c. oil
1 c. soy sauce
1/2 t. garlic powder
2 t. sugar
2 t. lemon pepper

Put all ingredient in a large plastic container with a lid OR a strong ziplock bag. Add:

6 boneless skinless, chicken breast

6 slices Monterey Jack Cheese (don't add to your marinade...its for later)

Marinade for 4-5 hours (I put mine in the marinade right after breakfast and left it until I was ready to
cook it for dinner).
Drain chicken breast and grill or cook on your stovetop. Chicken is done when the juices run clear.
*cooking time will vary with each cooking method as well as the thickness of your chicken breasts. When chicken is done, melt cheese on top of each piece.

1 loaf French Bread, cut into 6 even pieces and split open
butter
tomatoes
3 ripe avocado's, peeled and smashed to make a sandwich spread
1 package canadian bacon

Butter each slice of bread (one side only, like you would for a grilled cheese sandwich) and place in a hot skillet, butter side down. When bread is toasted remove from pan. Spread desired amount of avocado on bottom half of sandwich, place chicken breast, tomatoes and canadian bacon on top. Place top of bread on sandwich and take a BIG BITE...taste the yumminess, now enjoy each and every bite.

Happy Cooking~
Julie

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