Chicken Sandwich Recipes

These chicken sandwich recipes are delicious. Just check these out and I'm sure you'll be amazingly surprised.

So here we go for some chicken sandwich recipes:

Pita Chicken Sandwiches

2 tb olive oil

1 1/2 ts chopped chives

1 medium onion, thinly sliced

1 small cucumber, shredded about 1/2 cup

1 t salt

1 tb wine vinegar

1/2 c non fat plain yogurt

1/2 ts pepper

4 chicken breast fillets boneless, skinless about 1 1/4 pounds

4 slices pita bread 8 inch size

In non-stick skillet, heat olive oil over medium heat about 2 minutes. Add chicken and cook about 6 minutes. Turn chicken, add onion and cook about 6 minutes more or until onion is clear and chicken is tender. Remove from heat. Cut chicken into thin slices across grain of breast; place in bowl. Add sautéed onion; sprinkle with salt and pepper, mixing carefully. Add vinegar and chives; mix well.

In small bowl, mix together yogurt and cucumber. On each piece of pita bread, spread 2 tablespoons yogurt cucumber sauce. Then place 1/4 of chicken mixture on each pita bread; fold in half, wrap in plastic wrap and chill in refrigerator at least 2 hours. Repeat for remaining sandwiches.

Grilled Chicken Sandwiches

1 ts black peppercorns; crushed salt; to taste

1/3 c sherry vinegar; or cider vin

1/3 c dry sherry

1/4 c sugar

2 onions; quartered & sliced

2 peaches, peeled & pitted; ch

2 ts vegetable oil

4 4 oz boneless skinless chick freshly ground black pepper

4 kaiser or other large rolls

4 lg lettuce leaves

Heat 1 teaspoon of the oil in a large nonstick skillet over medium low heat. Add onions and cook, stirring, until softened and starting to color, 5 to 7 minutes. Add sugar, stirring until it dissolves and starts to bubble, about 2 minutes. Add peaches and cook another 4 minutes, or until the mixture turns golden brown. Add vinegar and sherry, bring to a simmer and cook, stirring, until thickened and jam like, 5 to 10 minutes. Stir in crushed peppercorns and season with salt. Transfer to a bowl and set aside.

Prepare grill or preheat broiler. Place each chicken breast between two layers of plastic wrap and flatten gently with a rolling pin or heavy skillet until approximately 1/4 inch thick. Brush chicken breasts lightly with the remaining 1 teaspoon oil and season with salt and pepper. Grill or broil the chicken until no longer pink inside, 3 to 4 minutes per side. While the chicken is cooking, toast the rolls on the grill or under the broiler.

Place lettuce leaves on the bottom halves of the toasted rolls, followed by chicken. Top with peach onion relish and the roll tops.

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