Ovensports

Baking & cooking with an enthusiastic amateur

Quick Chicken Sandwiches

A quick dip in flour and spices, a few minutes in the frying pan, and these are ready to go!

No grill? No red meat? No deep-fryer? No problem! With just chicken breast, flour, and spices, making tasty chicken fit for filling sandwiches or eating on its own is easy! Chicken is once again a star in my desire to make an inexpensive main course that’s still healthy, flavorful, and easy.

I made these for a small “Pre-Patriotic Party” one week before July 4th, along with berry swirl cupcakes and macaroni salad. They were a hit, and quickly got eaten! Some of my guests had theirs with Sriracha and mozzarella cheese, but I enjoyed my plain, without even a bun. It’s one of the advantages of having a main course with a savory but not overpowering flavor; it’s easy to customize and add on to based on one’s own tastes.

Quick Chicken Sandwiches
8 pieces of boneless, skinless chicken breast, each about 2-3 oz, each appropriately sized for a bun
1/4 cup all-purpose flour
1/2 tsp salt
1/2 tsp pepper
1/2 tsp paprika
1/2 tsp garlic powder
1/4 tsp poultry seasoning
1 tablespoon canola oil
Hamburger buns (optional)

In a shallow bowl big enough to lay one piece of chicken, combine the flour and spices together. Meanwhile, in a frying pan, heat the canola oil over medium heat. Dip both sides of the chicken in the flour mixture, until it has a light coating, and place in the pan. Cook for 2-3 minutes on each side, until golden brown and a meat thermometer indicates each piece has reached 165 degrees.

Serve on toasted hamburger buns, with any toppings that suit your fancy.

Makes eight chicken sandwiches. Information below omits the buns.
Cost per sandwich: $0.52
Nutrition per sandwich: 98 calories, 3g fat, 1g saturated fat, 3g carb, 0g carb, 13g protein

I’ll make these over hamburgers any day, especially if I have a bunch of friends to feed!

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This entry was posted on July 1, 2012 by in Dinners, Poultry and tagged .
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