Blackened Chicken Sandwiches

I so love these and because most people have not been able to grill for a few months, I though I would share, yet again how Hubby does this ...

Boneless chicken breast, sliced thin (you can get cutlets if $ is not an option OR just slice the breast in half your self)
Lemon juice (if you don't have one of those handy dandy hand juicers, consider fitting it into your budget AND yes, it is ok to use the stuff in the bottle IF you don't have fresh)
Blackened fish season (we used to use the stuff that came in a tiny little bottle with the big chef guy on it but then I discovered that Badia make it in a LARGE bottle for about the same price, and it works just fine!)
Tomato slices
Shredded lettuce
mayo (the real deal please!)
toasted burger buns

Lay chicken out on a glass baking dish. Sprinkle with lemon juice so they are all coated. Then liberally sprinkle with the blackened seasoning. We cover our chicken completely only because we really like the flavor ...

Allow to sit for at least 30 minutes. Grill and cook til no longer pink (remember, they are thin so don't over cook them!)

Serve up with a light spread of mayo on one side of the bun.

Leftover chicken (IF you have any!) is great on a salad!

Linking up with FishMom over at Life As Mom Ultimate Recipe Swap (spring version!)

*We've used this for grouper, tilapia and other fish too successfully!

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