Simple to prepare, but not your "ho hum" sandwich! Hearty enough for larger appetites, but will appeal to those who prefer lighter fare as well.
|3||large chicken breasts, cut into thin pieces|
|1/3 cup regular mustard|
|1/3 cup dijion|
|3 tbsps of honey|
|juice from 1/3 lemon|
|1 tsp montreal spice for chicken|
|1/2 tsp of garlic powder|
|1/2 tsp lemon pepper|
|1/2 pint cherry tomatoes|
|romaine lettuce or greens of choice|
|coarse salt and table salt|
|8 slices of bread|
For the Honey Mustard Chicken
Mix together mustards, garlic powder, montreal chicken spice lemon pepper honey, and lemon juice. Stir until well blended. Pour over chicken in shallow dish and let marinate several hours or overnight.
To cook the chicken after marinating:
Heat a swirl of olive oil in the pan and add the chicken and sauce.. Cook on high on each side then turn down to medium and let simmer to finish cooking - Cooking times can vary depending on the thickness of your chicken strips, but generally 4-6 mins on each side. The sauce will become slightly watery near the end of cooking...add a sprinkling of corn starch to thicken and cook a couple of minutes more. Set aside. Sample a piece and add salt to taste.
In another small frying pan, heat another swirl of olive oil until hot. Throw in the tomatoes with a sprinkle of course salt. Cook on high turning frequently to prevent burning. Pierce the tomatoes with a knife and then and continue cooking until they smash easily. set aside.
Assemble the Sandwich
Toast the bread.
Spread mayo on each slice. Assemble the sandwich by layering the chicken, smashed tomatoes, and lettuce.
***NOTE: Total time below does not include marinating time.
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