Tag: chicken

Mexican Milanese Style Sandwiches

Mexican Milanese Style Sandwiches

These sandwiches are a new favorite at our house. There are a few cooking programs that I record to watch when I have time, and Mexican Made Easy is on of them. Marcela Valladolid hosts it, and if her other recipes are as easy as this one, then I understand the name of the show. Both kids had friends visiting when I decided to make these sandwiches. They all swooned over these sandwiches.

These sandwiches require frying, but because you are using chicken cutlets, they fry up so fast that you won’t even heat up the kitchen. It is very easy to make your chicken cutlets. First, place a boneless, skinless chicken breast on a cutting board. Hold it flat with the palm of one hand and, with a chef’s knife in the other hand, carefully slice it in half horizontally (parallel to the cutting board). Trim off any fat or ragged edges.

 

Mexican Milanese Style Sandwiches
 
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Ingredients
  • 4 (4-oz.) chicken cutlets
  • salt and freshly ground black pepper
  • 1 c. all-purpose flour, for dredging
  • 1 c. plain breadcrumbs, for dredging
  • 2 eggs, beaten
  • vegetable oil, for shallow frying
  • 4 Bolillo or Telera rolls or French bread
  • Chipotle mayonnaise, recipe follows
  • 4 lettuce leaves, optional
  • sliced tomato
  • avocado slices
  • thinly sliced white onion
  • lime wedges
Instructions
  1. Season the cutlets with salt and pepper, to taste. Put the flour in a dinner plate and season with salt and pepper. Put the breadcrumbs in a second plate and the beaten eggs in a shallow bowl. Dip the cutlets into the flour, then the eggs and finally into the bread crumbs, pressing down on both sides so that the bread crumbs adhere to the meat.
  2. Heat ½-inch oil in a large skillet to 350°F. Pan-fry the cutlets in batches until golden, about 2 to 3 minutes per side depending on the thickness. Set aside to drain on paper towels.
  3. To assemble the sandwiches, half the rolls horizontally. Pull out the soft center of the slices and discard. Spread each roll evenly with chipotle mayonnaise. Place cutlet on the bottom half of a roll and add toppings of your choice. Squeeze with lime juice, if desired.
Notes
I used French Hamburger Buns purchased at Publix supermarket.

Chipotle Mayonnaise
 
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Ingredients
  • 1 canned chipotle chile in adobo sauce
  • 1 tsp. fresh lime juice
  • ¼ c. mayonnaise
  • salt and freshly ground black pepper
Instructions
  1. In a small bowl mash together the chipotle chile, lime juice, and mayonnaise. Season with salt and pepper, to taste.

 

Perfect Chicken Salad

Great Chicken Salad

All Southerners should have a good chicken salad in their recipe box. After all, would any of us be married or have babies without it? It has always been a staple among my family and friends at any wedding or baby shower.

I have been making this chicken salad recipe for as long as I can remember. Occasionally, I will try something different, but this is always my favorite and the one I always return to.

I like to keep my chicken salad simple, and this is perfect, with only six ingredients. I don’t care for relish, onions, pecans, or grapes like so many chicken salads have.

My favorite way to cook tender chicken for chicken salad is in my crockpot. I cook my chicken in the crockpot at night while sleeping. Then, in the morning, I remove it to a plate to cool slightly before chopping or shredding.

This is a good base recipe, but if you like the extra fancy stuff, add your Ranch dressing mix, bacon, shredded cheese, grapes, crushed pineapple, apples, or nuts to make this suit your taste.

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Perfect Chicken Salad

Course Salad
Author Amye Melton

Ingredients

  • 4 chicken breasts cooked and chopped or shredded
  • 1 to 2 cups mayonnaise to taste
  • 1/2 to 3/4 cup chopped celery
  • 1 tablespoon yellow mustard
  • 1/4 teaspoon poppy seeds
  • 1/2 teaspoon salt

Instructions

  • In a large bowl mix the chopped chicken, mayonnaise, celery, mustard, poppy seeds and salt.
  • Serve right away or refrigerate.

 

 

Sesame Chicken Kabobs

Asian sesame chicken kabobs

 

I wanted to start this post by saying something about “grilling weather”, but truth be told, grilling weather is year-round at our house.  We have a Traeger and love to grill on it all year.  It’s just a little bit nicer when the weather cooperates!

This is an easy and delicious recipe that doesn’t require a long marinating time.  It’s great with rice and a salad and of course Yum-Yum sauce.  (I really wish I didn’t like that stuff!)

I was short on skewers so you’ll notice I have one skewer per kabob.  However, food tends to rotate when you use one skewer, which often makes it difficult to turn on the grill.  If you will use 2 skewers per kabob it works much better.  Also, if you’ll soak your wooden skewers in water at least 30 minutes before grilling, your skewers will not burn, as mine did.

 

Sesame Chicken Kabobs
 
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Serves: 6
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Ingredients
  • 6 chicken breast halves, skinned and boned
  • ¼ c. + 2 tbsp. teriyaki sauce
  • ¼ c. soy sauce
  • 2 tbsp. sesame seeds
  • 3 tbsp. vegetable oil
  • 2 tbsp. dark sesame oil
  • 6 to 12-inch wooden skewers
  • bell peppers, cut into 1-inch pieces
  • onion wedges
Instructions
  1. Cut chicken into 1-inch pieces; arrange in a shallow container, set aside.
  2. Combine teriyaki sauce, soy sauce, sesame seeds, vegetable oil, and sesame oil and whisk together. Pour over chicken, toss to coat. Cover and marinate in the refrigerator for 3 hours.
  3. Soak wooden skewers in water at least 30 minutes. Remove chicken from marinade, reserving marinade. Thread chicken alternately with peppers and onions onto skewers. Grill kabobs over medium hot coals for 3 to 5 minutes on each side, or until chicken is done, basting frequently with reserved marinade.

 
Yum-Yum Sauce
 
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Ingredients
  • 1¼ c. mayonnaise
  • ¼ c. water
  • 1 tsp. tomato paste
  • 1 tbsp. melted butter
  • ½ tsp. garlic powder
  • 1 tsp. sugar
  • ¼ tsp paprika
  • dash cayenne pepper
Instructions
  1. Whisk all ingredients together until smooth. Cover and refrigerate overnight.