Honey Dijon Beer-Marinated Chicken Sandwich With Slaw

Name: Honey Dijon Beer-Marinated Chicken Sandwich With Slaw
Prep time: 45 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 2 boneless skinless chicken breasts; 1 (341 ml) bottle pale ale beer; 1 1/2 cups broccoli, slaw; 1/4 cup mayonnaise; 2 tablespoons sweet relish; 1/4 cup Dijon mustard; 2 tablespoons honey; 1/3 cup slivered almonds; 1 cup panko breadcrumbs; 1 teaspoon garlic powder; 3/4 teaspoon salt; 3/4 teaspoon ground black pepper; 1 egg; 2 tablespoons butter; 4 sesame seed hamburger buns

Submitted by Chef mariajane

"The search for a tender, juicy and flavorful breaded chicken sandwich is over!! After trying a lot of recipes, I finally tried this one and hit the jackpot - This beer bath had the biggest payoff in terms of big flavor with almost no effort. Dump beer in a bowl - Add chicken - Refrigerate!! There's no magic here. The acidity and sweetness of the beer simply works wonders with the flavor and texture of the meat. What you do after that is up to you. The chicken could be seasoned and tossed on the grill. But I like the idea of breading and frying them, then serving them over a simple slaw on a bun. Have fun with your beer-marinated chicken!!"

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Ready In:: 45mins
Ingredients:: 15
Serves:: 4

ingredients

2 boneless skinless chicken breasts
1 (341 ml) bottle pale ale beer
1 ¹⁄₂ cups broccoli, slaw
¹⁄₄ cup mayonnaise
2 tablespoons sweet relish
¹⁄₄ cup Dijon mustard
2 tablespoons honey
¹⁄₃ cup slivered almonds
1 cup panko breadcrumbs
1 teaspoon garlic powder
³⁄₄ teaspoon salt
³⁄₄ teaspoon ground black pepper
1 egg
2 tablespoons butter
4 sesame seed hamburger buns

directions

One at a time, slice each chicken breast horizontally through the center to form two thin halves.
In a medium bowl, combine beer and chicken. Refrigerate for 30 minutes.
In a small bowl, combine slaw, mayonnaise and relish. Mix well, then refrigerate until needed.
In a small bowl or cup, whisk together mustard and honey. Set aside.
Meanwhile, in a food processor, pulse almonds until coarsely ground. Transfer to a wide shallow bowl. Add panko, garlic powder, salt and pepper, mixing to combine.
When chicken is ready, remove it from beer and pat dry with paper towels. Whisk egg in a wide shallow bowl.
One at a time, dredge each chicken cutlet through egg, then through breadcrumb blend.
In a large skillet over medium-high, melt butter. Working in batches, and adding more butter as necessary, add chicken and cook for 4-5 minutes per side or until cooked through.
To assemble sandwiches, layer a quarter of the slaw mixture over the bottom half of each bun. Top with chicken cutlet.
Spread a generous amound of the mustard over the top half of the bun, then place over the chicken.

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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