Work. And then more work. I am SLAMMED at the office. To the point where the boys have contacted an outsource company to take some of the slack. I've even told them they could just pay me off and hire this company full time. Not happening, unfortunately.
So ... even though I've had my menu plan up (yes, this weeks' is in Que, just got finish, hit post and link) and running, it's not been followed 100%. I know, that's not too unusual, but when Hubby is picking up the slack in the middle of the week, it IS.
And because he IS such a great guy (most of the time), and picks up the slack (some of the time), I got to have Blackened Chicken Sandwiches one night last week for dinner.
Yes, I did say SANDWICH. As in, squishy white bakery rolls. And they were delicious. OF course, the next day was a little grumbling of the tummy but for the moment, it was worth it.
At least the mayo was MINE and healthier.
So, are you ready to find out how to turn plain, ordinary, boring chicken breast in to something that you will clap your hands over in a New York Minute??
Boneless skinless chicken breast
lemon juice (fresh preferred but I understand the allure of the bottled stuff)
Blackened redfish seasoning
squishy rolls (optional!)
chunks of iceburg lettuce
Take your chicken breast and butterfly it. You want it to be thin and pretty even in thickness.
Lay in baking dish and then sprinkle somewhat generously with lemon juice, flip them and make sure they are all covered. Cover and refrigerate, 30 minutes or so (not sure WHY we do this, but trust, me, it works).
Take out of fridge, unwrap, and stare at the white chicken. Like, OMG, I need to do this to the sunspots on my arms and hands!! That lemon BLEACHES them out. Ok, enough.
There are so many different brands on the market, I just buy this because it's a lot less expensive and I've always had good results with Badia spices. This container cost about $3 or so, a little less. Some of the bottles are a third of the size and cost close to $5 so look around.
Sprinkle the chicken liberally on BOTH sides with the stuff. It's potent, but not like it's going to burn your lips off ... got a NICE flavor.
Fire up the grill and while that's heating, slice up your tomatoes, wash your lettuce and get yourself some nice leaves going.
Grill the chicken til done. Be careful as it's thin and it will dry out (Hubby has raw chicken phobia so I prefer to be the chicken breast cooker ... his is always just a tad too dry for me).
Once done, slather some mayo on the bun, add a slab of blackened chicken, top with tomato and lettuce, slap the top on, slice in half and ENJOY.
AND, if you are lucky, the following day ...
Make yourself a bed of lettuce, grab your scissors ...
and cut the chicken in to tiny thin slices ... top that bed of lettuce with it ...
Just a little olive oil and balsamic vinegar with a pinch of salt, shaken up
Drizzle with a little balsamic dressing and call it lunch ... yummm....
Everytime I add it to the salad I think, MAN, I should do this every week for lunches!!
Linking up with some of these WONDERFUL blog hops ... go check them out!
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