Honey Dijon Beer-Marinated Chicken Sandwich With Slaw

• 2 boneless skinless chicken breasts
• 1 (341 ml) bottlepale ale beer
• 1 12 cups broccoli, slaw
• 14 cup mayonnaise
• 2 tablespoons sweet relish
• 14 cup Dijon mustard
• 2 tablespoons honey
• 13 cup slivered almonds
• 1 cup panko breadcrumbs
• 1 teaspoon garlic powder
• 34 teaspoon salt
• 34 teaspoon ground black pepper
• 1 egg
• 2 tablespoons butter
• 4 sesame seed hamburger buns

1. One at a time, slice each chicken breast horizontally through the center to form two thin halves.
2. In a medium bowl, combine beer and chicken.
3. Refrigerate for 30 minutes.
4. In a small bowl, combine slaw, mayonnaise and relish.
5. Mix well, then refrigerate until needed.
6. In a small bowl or cup, whisk together mustard and honey.
7. Set aside.
8. Meanwhile, in a food processor, pulse almonds until coarsely ground.
9. Transfer to a wide shallow bowl.
10. Add panko, garlic powder, salt and pepper, mixing to combine.
11. When chicken is ready, remove it from beer and pat dry with paper towels.
12. Whisk egg in a wide shallow bowl.
13. One at a time, dredge each chicken cutlet through egg, then through breadcrumb blend.
14. In a large skillet over medium-high, melt butter.
15. Working in batches, and adding more butter as necessary, add chicken and cook for 4-5 minutes per side or until cooked through.
16. To assemble sandwiches, layer a quarter of the slaw mixture over the bottom half of each bun.
17. Top with chicken cutlet.
18. Spread a generous amound of the mustard over the top half of the bun, then place over the chicken.

chicken breasts, bottlepale ale beer, broccoli, mayonnaise, sweet relish, mustard, honey, almonds, breadcrumbs, garlic, salt, ground black pepper, egg, butter, sesame seed hamburger

Taken from www.food.com/recipe/honey-dijon-beer-marinated-chicken-sandwich-with-slaw-434073 (may not work)