Saturday, January 28, 2012

Malibu Chicken Sandwiches

These sandwiches are so incredibly tasty! Oh boy, we really like them. When we had them this last time I asked myself why I don't cook them more often? It's really pretty easy and they are so yummy! If you're not sure you want to go to the trouble of making these, I'll solve the dilemma for you. The answer is yes, you do. :D

I'll share what I do, which is just a little different from the original recipe. This might drive some people crazy but I'm not going to give a lot of exact measurements. The reason is because this recipe is easily adaptable for however ever many chicken sandwiches you want to make. {If you need exact measurements, please check out the original recipe.}

Malibu Chicken Sandwiches
Recipe from Favorite Family Recipes

Chicken breasts {however many you need to feed your clan}
Egg whites {you'll need about one egg white for every two chicken breasts}
Milk {you need 1/2 Tbsp. milk for every egg white}
Italian bread crumbs {you could use unseasoned but Italian is sooooo tasty!}
Ham slices {you need the same number of slices as you have chicken breasts}
Provolone or mozzarella cheese slices {you'll want twice the number of slices as you have chicken breasts}
Equal parts light mayo, mustard and honey - I used 2 Tbsp of each for four sandwiches {if a sweet sauce is just too weird to you, you could leave out the honey - but I'm telling you that you'll be missing something heavenly if you do}
salt and pepper to taste
Rolls, toasted if desired {equal to the number of sandwiches you'll be making}
Lettuce leaves
Avocado slices, optional

Preheat oven to 375 degrees.
Line a baking dish {the size will depend on how many chicken breasts you are making} with tin foil and then spray with non-stick cooking spray.
In a shallow dish, whisk together egg whites and milk. Dip each chicken breast in the mixture, then press into the bread crumbs. Heat a little oil in a fry pan and fry each chicken breast just for about 15 seconds on each side.
Place the chicken into your foil lined pan and bake chicken for about 25-30 minutes or until cooked through. 
Remove the chicken from the oven and place one cheese slice on each piece, cover with ham, then top with another cheese slice. Place back in the oven for about 5 minutes or until cheese is melted. Remove from oven. 
While the cheese is melting on the chicken breasts, mix together mayo, mustard, honey and salt and pepper. Just use portions that taste good to you. I did equal amounts of each. {Here's a little tip: use the same measuring device for the mayo, mustard and honey. For example, I used a tablespoon. I used the spoon to just dish out the mayo, then squirted the mustard into it and tapped the spoon on my bowl a few times to get as much of the mustard off as possible. Then I squeezed out some honey onto the same spoon and since it was still coated with a little bit of mustard the honey slid right off. Perfect.} Slice open each roll and spread a little of that delicious mixture on each side of the bread. Add chicken, lettuce and avocado. Serve immediately. Enjoy!

Note: leftovers aren't as good as the day you make these. They still taste okay but certainly aren't as good.

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