CHICKEN BLTA CLUB WITH FRIED TOMATOES & SPICY AIOLI

NOTE: I used thick sliced brioche bread from Trader Joe's for this sandwich which was absolutely amazing. But you can use ANY kind of bread that will hold up to the ingredients.

Also, my plan was to make fried *green* tomatoes but I couldn't find any at the store so I substituted red tomatoes instead and they still turned out great. If you can find green tomatoes you can follow the same instructions below.

INGREDIENTS:

-Sliced & lightly toasted bread

-2 chicken breasts

-2 large tomatoes (green or red)

-1/2 cup flour

-1/2 cup corn flake crumbs

-1/2 cup yellow cornmeal

-2 eggs, beaten (for tomatoes)

-Bacon

-Lettuce

-1 avocado, cut into slices

-Miracle Whip (or Mayo)

-Garlic powder

-Onion powder

-Italian seasoning

-Paprika

-Chili powder

-Dijon mustard

-1 clove grated garlic

-Salt/Pepper

-Vegetable oil for frying tomatoes

PREP NOTE: In order for the tomatoes to fry up perfectly without getting soggy you need to dry the them out first. To do this, layer a baking sheet with paper towels. Slice tomatoes about 1/2 inch thick, sprinkle with salt & garlic powder on each side. Let the tomatoes release their liquid for 20 minutes on EACH side (total of 40 mins). Press down lightly with paper towel on top at the end to remove any excess moisture.

INSTRUCTIONS:

For the chicken: Coat chicken breasts in olive oil & sprinkle both sides with garlic powder, onion powder, Italian seasoning, salt & pepper. Bake at 400 for 25 mins. Cover and set aside. Once cooled, cut into thin slices.

For the bacon: Layer bacon on a shallow (not flat, or else the grease will spill everywhere) baking dish in one single layer without overlapping. Bake at 400 until desired crispiness, about 15-25 mins. Set aside.

For the aioli: Mix 2 big scoops of miracle whip (or mayo), 1 tbsp dijon mustard, 1 glove grated garlic, a sprinkle of paprika & chili powder together. You can always add more seasoning/mustard to taste.

For the tomatoes: Heat vegetable oil in a deep skillet over medium high heat, about 1/2 inch of oil. Mix flour, corn flake crumbs & yellow cornmeal together. Dip tomatoes in beaten egg, then into the flour mixture. Flip and press firmly to create a good thick coating. Transfer to a plate. Once all tomatoes are coated, place in hot oil for 2 minutes on each side, or until golden brown. Drain on a paper towel lined plate or sheet pan & sprinkle with salt immediately.

To assemble the sandwich!

-Toasted bread, generous spread of aioli, slices of chicken, bacon, sliced avocado, lettuce, fried tomatoes & spread top piece of bread with more aioli.

It's so messy but so worth it :)

Comments

BAKED PENNE ALLA VODKA

*NOTE - photo above is this recipe below doubled. Feeds about 4-6. If you wish to double the recipe, bake in a 9x13 baking dish. INGREDIENTS: -One 16 oz box of Penne Rigate -One 24oz jar of vodka sauce (I used Little Italy "In the Bronx" vodka sauce from Jewel) -One 8oz bag of shredded Italian blend cheese -1 cup shredded mozzarella cheese -Dried parsley (optional) -1 tbsp olive oil INSTRUCTIONS: 1. Preheat oven to 375 degrees. Boil large pot of salted water and cook pasta according to package directions until al dente (about 9-10 minutes). 2. Drain pasta and add 1 tbsp of olive oil to prevent sticking. Toss pasta with about half the jar of sauce or slightly more until every piece of pasta is coated. Add in 3/4 bag of Italian blend cheese and stir to combine. Spread a thin layer of sauce on the bottom of a baking dish. Pour pasta mixture into baking dish and top with another thin layer of sauce to prevent the noodles from drying out. Top w

CHICKEN POT PIE

Okay, so first things first- this is by far one of my favorite things I have EVER made. It. Is. Delicious. And all cheesiness aside, this recipe really does require a lot of love and extra steps so it's going to be a little longer & more detailed than most of my other ones. I know how unappealing a ton of reading can be before getting to what everyone actually wants (the recipe) so I will try to keep it as short as possible without leaving anything out. But please read everything for the best results! Important things to go over first: #1 The chicken - Most pot pie recipes just call for "cooked chicken" which is usually boiled or baked or some suggest rotisserie chicken meat to make it easy. I seasoned my chicken breasts before cooking them which gives the entire pot pie an extra layer of flavor. If you start out with delicious pieces of chicken, every other ingredient is just a bonus. #2 Baking - I used a cast iron skillet to bake my pot pie. I a

GREEN CHICKEN ENCHILADA CASSEROLE

INGREDIENTS: -1 small white onion, diced -2 tbsp minced garlic -4 chicken breasts, cooked & shredded -2 packets taco seasoning -20 corn tortillas -2 to 3 small cans diced green chiles -1 cup salsa verde -28 oz can green chile enchilada sauce -2 bags shredded Monterey Jack cheese -1 bag shredded taco blend cheese (or can substitute for Pepperjack) -Olive oil For topping: -Fresh cilantro -Queso fresco, crumbled -Sour cream -"Old El Paso" creamy salsa verde sauce (in taco sauce aisle, this is essential!!) INSTRUCTIONS: ***If not already done- cook & shred chicken. I cook mine in the instant pot with about 2 cups chicken broth & pressure cook for 13 mins then natural release for 12. You can also boil & shred. 1. Heat a large skillet with a drizzle of olive oil. Cook diced onion until slightly translucent, about 4-5 mins. Add minced garlic, cook for another 1-2 mins. 2. Add shredded chicken, taco seasoning, green chiles & salsa. Add about 1 full glass of wate

A Thyme to Eat

Search This Blog