Bacon-Wrapped Chicken Sandwich
- 1 tablespoon vegetable oil
- 2 (6 to 8 ounce) boneless, skinless chicken breasts
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 2 slices bacon
- 1/2 cup apple juice
- 2 ciabbata rolls, halved lengthwise and toasted
- 1 tablespoon whole grain Dijon mustard
- 1 medium head Belgian Endive, TK, cored and thinly sliced lengthwise
- 1 medium gala, braeburn, or pink lady apple, cored, halved and thinly sliced
- Place chicken between 2 sheets of plastic wrap or parchment paper and use a frying pan to gently pound the breasts to an even thickness.
- (They should be about 1 inch thick.)
- Combine flour, salt, and freshly ground black pepper in a wide, shallow dish and mix thoroughly.
- Coat each breast by dredging it in the flour mixture then shaking off excess flour.
- Wrap one piece of bacon around each piece of chicken and secure with a toothpick.
- Heat oil in a medium, heavy-bottomed frying pan over medium heat.
- When it shimmers, add chicken breasts and cook until bacon is well browned, about 5 minutes per side.
- Add the juice, reduce heat to medium-low, and simmer until cider is reduced by 1/3, and chicken is cooked through, about 5 minutes more.
- Remove from heat and remove toothpicks.
- To make a sandwich, spread mustard evenly on cut sides of bread.
- Layer half of each endive and apple slices alternately on one piece of bread, top with a chicken breast, drizzle with pan juices, season with freshly ground black pepper, and close sandwich.
- Repeat to make a second sandwich.
vegetable oil, chicken breasts, allpurpose, kosher salt, freshly ground black pepper, bacon, apple juice, ciabbata rolls, whole grain dijon mustard, endive, gala
Taken from www.foodnetwork.com/recipes/aida-mollenkamp/bacon-wrapped-chicken-sandwich-recipe.html (may not work)