Honey-Mustard Chicken Sandwiches
Some good friends of ours moved to Minnesota last week. Sad for us, happy for them. I helped them pack their worldly possessions into two shipping crates, and before leaving, she emptied most of the contents of her fridge into 3 grocery bags. I brought them home, and our fridge is now overflowing with condiments.
We have 2 or 3 of a few things, but I didn’t want to throw the extras out, because we have a hard time throwing out food. As I was standing and staring at the sea of ketchup and mayo, ideas started popping into my head about how to use things, in creative ways, to give myself a little more fridge space!
Here are some of my ideas:
Ketchup: Meatloaf, BBQ sauce, burgers.
A1 Steak Sauce and Mayo: Mix them together to make a mayo for roast beef sandwiches (a great way to use leftover roast beef) or burgers. Meatloaf.
Mayo: Ranch dressing, Blue cheese dressing.
Sun Dried Tomatoes: On pizza, in pasta, with chicken, on a crostini.
Pickles: I read in my latest issue of Food Network Magazine that pickle juice is becoming trendy. I usually just eat pickles with a sandwich, but, I wonder if they would be good with some parmesan and olive oil on a crostini. I’ve seen a recipe for chicken with pickles (haven’t tried it, but am curious about it). What about a pickle coleslaw (pickles, cabbage, shredded carrots, creamy or vinegar dressing)? I love pickles or pickle relish in tuna, but that’s kinda standard, at least in our house.
Chili Sauce: Thai Chicken with Peanuts and Chives, Stir fry.
Mustard (one of mine, I started getting inspired by everything in the fridge): Honey Mustard Chicken Sandwiches.
Soy Sauce (also mine): Soy Ginger Chicken with Sesame Seeds.
These are just a few ideas, off the top of my head.
- 2 Chicken breasts
- 1 T Olive oil
- 2 T Spicy brown mustard
- 1 T Honey
- 4-6 tomato slices
- 2 pieces of lettuce (or a few, if small)
- 2 Hamburger buns, or a baguette (sliced), or 4 slices french bread
- Mayo (opt.)
- ¼ C Water
- 1 T Cornstarch
- Heat oil in pan over medium heat. Season chicken with salt and add to pan. Cook, flipping once, about 7 minutes/side, or until internal temperature reaches 170 F.
- Whisk water, cornstarch, mustard and honey.
- Remove chicken from pan. Pour honey-mustard mixture into pan and whisk. Add chicken. Pull chicken apart with forks (if you want to) and mix around in sauce.
- Assemble sandwich with mayo, chicken, lettuce and tomato.
- Great with potato chips (I made homemade, but store bought would be great too!).
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