The mcranch bar-b-que chicken sandwich
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Boned chicken breasts | |
| 1 | cup | Of barbecue sauce (whatever you like) |
| 1½ | cup | Of whole wheat flour or any standard chicken |
| Breading | ||
| 4 | tablespoons | Butter |
| 4 | tablespoons | Oil |
| Barbecue spice (available at any store) | ||
| 4 | Fresh high quality kaiser rolls | |
| 8 | Tomato slices | |
| 4 | larges | Washed lettuce leaves |
Directions
Slightly flatten chicken breasts with mallet or meat cleaver.
Submerge the breasts in barbecue sauce, cover and refrigerate for 12 hours. Remove breasts from marinade and throw away the marinade. (It contains chicken blood and uncooked juices). Wipe excess barbecue sauce from breast, shake barbeque spice on both sides of the breast and roll in flour or breading. Be sure that the flour or breading completely covers the chicken so that no frying oil can sneak in and get on the chicken. Heat butter and oil in a straight-sided frying pan and saute the floured chicken breast until cooked. About 2½ minutes per side should do it. Press the chicken breast with your finger. If the flesh feels soft and slightly mushy, it isn't cooked through yet. If the flesh feels firm and bounces back, it is done and ready to eat. Serve open face on toasted kaiser rolls, garnish with lettuce and tomato slices. Serve with barbecue sauce on the side for dunking.
ARAPAHOE RANCH - Boulder, CO.