Blackened Chicken Sandwiches with Almond Butter and Red Pepper Jam

• Two 6- to 8-ounce boneless, skinless chicken breasts
• 1 tablespoon blackened seasoning
• 2 tablespoons unsalted butter
• 8 slices wheat berry bread
• 4 to 6 tablespoons almond butter
• 4 tablespoons red pepper jam

1. Coat the chicken breasts on both sides with the blackened spice mix.
2. Heat the butter over medium heat in a cast-iron skillet.
3. Cook the chicken halfway, about 5 minutes.
4. Flip and repeat until the center is no longer pink, 5 to 6 more minutes.
5. Let the chicken rest before slicing against the grain into 1/4-inch-thick pieces.
6. Toast the bread, then spread 1 to 1 1/2 tablespoons almond butter on one side of each of 4 slices.
7. Spread 1 tablespoon pepper jam on one side of each of the remaining 4 slices.
8. Divide the chicken among the 4 slices with almond butter, then top each sandwich with a pepper jam slice.
9. Enjoy!

chicken breasts, blackened seasoning, unsalted butter, bread, almond butter, red pepper

Taken from www.foodnetwork.com/recipes/damaris-phillips/blackened-chicken-sandwiches-with-almond-butter-and-red-pepper-jam.html (may not work)