Eric likes chicken sandwich from Papouli's, so wanted to give it a try on the stainless steel pan.
Loosely used receipt from little spice jar.
Ingredients:
-Chicken breasts (I used 3 large chicken breasts and split in half for 6 servings, but next time would try the thinly sliced chicken breasts (5 to a package, buy 2 and freeze the rest for later).
-1/2 tsp salt
-1/2 tsp black pepper
-1/2 tsp fresh chopped rosemary
-1/2 tsp dried oregano
-1 tsp fresh thyme
-1/4 tsp cayenne pepper
-1 Tbsp minced garlic
-3 Tbsp fresh lemon juice (1 lemon + zest)
-3 Tbsp olive oil
-1 Tbsp red wine vinegar
Directions:
1. Marinate chicken for 30 min - 2 hrs in everything from above
2. Grill (I used stove)
Notes:
-Would try the thinly sliced chicken breasts as above because uneven weights
-Served on brioche buns (Eric like HEB brand better), but he said he would prefer to use sourdough bread next time
-On the sandwich, also used red onions, butter lettuce, avocado, jalapenos and tomatoes from the garden. Eric also made an asparagus dip from the ends of the asparagus that served as a sort of sauce - very yummy!
-Served with "double B potatoes" - boiled baby potatoes, then smashed them in the pyrex dish, seasoned with rosemary, garlic, and spices, then baked in oven. On reheat, I put them in the ceramic pan to heat up (takes a while, so do this first)
-Also served with asparagus
