Tipsy Chicken Sandwich

Tipsy Chicken Sandwich
24 servings, 1 sandwich each


Ingredients Weights Measures
Pretzel Crumb Breading
large sourdough pretzel twists (3-1/2-inch) 12 oz. 24 each
fresh parsley, coarsely chopped 2.5 oz. 1-1/2 cups
garlic cloves - 12 each
lager beer 96 fl oz 3 qt.
boneless skinless chicken breasts (6 oz.) 9 lb. 24 each
salt and pepper - to taste
GREY POUPON Classic Dijon Mustard 12 oz. 1-1/2 cups
olive oil 24 fl oz 3 cups
Muenster cheese slices (1/2 oz.) 12 oz. 24 slices
tomatoes, each cut into 8 slices 2.25 lb. 6 each
ciabatta sandwich rolls, split - 24 each
leaf lettuce - 24 leaves
GREY POUPON Classic Dijon Mustard 12 oz. 1-1/2 cups


PRETZEL Crumb Breading: Pulse pretzels in food processor until evenly ground. Add parsley and garlic; pulse until well blended. Set aside.

POUR beer over chicken in non-reactive dish; turn to evenly coat both sides of each breast. Refrigerate at least 30 min. or up to 24 hours to marinate. Remove chicken from marinade; discard marinade. Pat chicken dry with paper towels; season with salt and pepper. Pound to 1/2-inch thickness. Brush each breast with 1 Tbsp. mustard; dredge in Pretzel Crumb Breading. Refrigerate until ready to serve.

FOR each serving: Heat 2 Tbsp. oil in small skillet on medium heat. Add 1 chicken breast; cook 2 min. on each side or until browned on both sides. Transfer to parchment-lined half sheet pan; bake in 350ºF standard oven until done (165ºF). Immediately top with 1 cheese slice.

PLACE 2 tomato slices on bottom half of roll; top with 1 lettuce leaf and chicken. Spread top half of roll with 1 Tbsp. mustard; place over sandwich.

Kraft Kitchens Tips

Serving Suggestion
Serve each sandwich with 2 additional pretzel twists.
Average Rating 5  (1)
Rated  by a cook on 9/27/2012