Chili chicken sandwiches (l a times)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Flour |
| 1 | tablespoon | Chili powder |
| ½ | teaspoon | Salt |
| Freshly ground pepper | ||
| 3 | Skinned, boned chicken breast halves, about 3 1/2 ounces each, trimmed of all visible fat, washed, blotted dry with paper towels | |
| 1 | tablespoon | Oil |
| 1 | medium | Onion, sliced |
| 4 | teaspoons | Hot sauce or to taste |
| 2½ | tablespoon | Barbecue sauce |
| 1½ | cup | Shredded lettuce |
| 6 | Soft warm hamburger buns | |
| Formatted by Manny Rothstein | ||
Directions
Combine flour, chili powder, salt and pepper in large plastic bag.
Shake well to combine. Add chicken breasts and toss until breasts are coated.
Heat oil in 12-inch non-stick skillet over medium-high heat. Add onion and sear for 1 minute, then push to side. Add chicken breasts in single layer. Brown on 1 side, about 2½ minutes. Turn and brown other side. Continue cooking until just cooked through, about 3 minutes more (use tip of sharp knife to pierce through thickest part of chicken; juices should run clear, not pink). During cooking, stir onion on side of pan to avoid burning. Remove pan from heat.
Cut chicken into shreds and return to pan with onion. Add hot sauce and barbecue sauce and toss well to combine. Adjust seasoning and hot sauce. (Can be made to this point a day ahead and refrigerated, tightly covered). Gently reheat before serving.
Divide lettuce among 6 bottom buns and top with chicken mixture.
Close with top buns and lightly press together.
Makes 6 servings.
Each serving contains about: 293 calories 597 mg sodium 39 mg cholesterol 10 grams fat 31 grams carbohydrates 18 grams protein 0.49 gram fiber.
Copyright Los Angeles Times, November 16, 1995 By Abby Mandel, Special to The Times
Submitted By MANNY ROTHSTEIN On 11-25-95