Open Chicken Sandwich Recipe

This fancy flavour combination will take your open chicken sandwich to the next level !

Ingredients

2 slices thick sourdough
150g baked ricotta

2 x 200g Bannockburn Free Range Chicken breast fillets, split in half
2 teaspoons sumac
1 tablespoon extra virgin olive oil
Salt and pepper

4 field mushrooms, cut into large chunks
20g Butter
2 clove garlic
1 tablespoon olive oil
½ bunch parsley
1 tablespoon lemon juice
Salt and pepper

Method

Place chicken, sumac, olive oil and salt and pepper in a bowl. Coat very well. Heat a non stick frying pan and sear the chicken for 3 minutes on each side or until cooked through. Keep in a warm area.

Place olive oil and butter in a large frying pan on high heat. Sauté the mushrooms for 5 minutes. Now add the garlic, parsley and lemon juice and cook for a further 3 minutes. Season well with salt and pepper.

To serve, place a large mound of mushrooms on each piece of warmed sourdough. Slice the chicken into three, on a diagonal. Place a few slices on top of the mushrooms. Add the slices of baked ricotta and drizzle with the extra virgin olive oil.

Play Open Chicken Sandwich Recipe Video:

Source: Chicken Channel

More Chicken Recipes: 

Barbecue Chicken Pizza
Buttermilk chicken with sweet potato mash
Crispy Baked 'Fried' Chicken
Buffalo Wings
Buttermilk Baked Chicke

Spiced Roast Chicken Recipe

Photo: Spiced Roast Chicken Recipe

Roast chicken has always been a family favorite so why not mix it up a little and add some variety with some Middle Eastern spice.

Serves: 4
Prep Time: 20 mins
Cook Time: 60 mins

Ingredients

1 x Bannockburn Free Range Chicken
Middle Eastern spice mix (recipe below)
Olive oil
1 eggplant, cut into small wedges
2 red onions, peeled
80 grams goat's cheese marinated in olive oil
1 punnet of cherry tomatoes
Small handful of mint leaves
Large handful of coriander leaves
Large handful of parsley leaves
Mint leaves
50mls red wine vinegar
Salt flakes
Freshly ground black pepper

Middle Eastern spice mix

1 tablespoon crushed chillies
1 tablespoon ground cardamom
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon fenugreek seeds
1 tablespoon ajowan seeds
1 tablespoon allspice
½ tablespoon ground nutmeg
1 tablespoon ginger
2 tablespoon black peppercorns
8 cloves

2 tablespoons sea salt

Method

1. Pre heat the oven to 200˚C.
2. Drizzle olive oil over the chicken and rub into the skin, sprinkle a generous amount of the spice mix over the chicken and rub into to ensure complete coverage.
3. Place the chicken in a heavy roasting pan season well with salt and place in the oven to cook. The chicken should take approximately one hour to cook depending on your oven.
4. To check if your chicken is cooked, insert a sharp knife between the leg and the body and if the juices run clear you are ready to take it out and rest if there are signs of blood put it back in for 5 to ten minutes until done.
5. Whilst the chicken is cooking, cut the eggplant and red onion into wedges.
6. Heat some olive oil in a non stick frying pan and brown the vegetables in batches.
7. When the chicken is 5-10 minutes off being cooked through add the vegetables to the roasting tray with the chicken.
8. When the chicken is cooked, remove from the pan and leave to rest for 15 minutes on a plate and cover with foil. Drain off any excess oil, add cherry tomatoes to the roasting tray and put the
9. whole thing back in the oven to warm through and soften the cherry tomatoes.
10. Add a generous splash of red vinegar to the vegetables.
11. To serve: place the whole chicken on a serving platter and scatter the vegetables around it. Break up the goats cheese and distribute evenly over the top of the vegetables and then scatter over the fresh herbs and drizzle over the pan juices

.
Middle Eastern spice mix

Toast the whole spices in a heavy based frying pan over a medium heat, until they give off a rich aroma.

Grind to fine powder in a mortar and pestle. Roughly cut up the dried chillies and discard some of the seeds and pound them in the mortar and pestle then mix together the remaining ingredients.

Play Spiced Roast Chicken Recipe Video:

Source: Chicken Channel

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Barbecue Chicken Pizza Recipe

Photo: Barbecue Chicken Pizza Recipe
Kate Sears

Yield: Makes 5 servings (serving size: 1/5 of pizza)

Ingredients

1 cup thinly sliced yellow and red bell peppers
2 teaspoons olive oil
1 pound pizza dough
1/2 cup grated mozzarella cheese
1/2 cup Fontina cheese
1 rotisserie chicken
1/4 cup barbecue sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup finely chopped parsley

Preparation

Preheat oven to 500°. Sauté yellow and red bell peppers in olive oil. Roll out a pizza dough to a 15-inch round, and top dough with mozzarella cheese, Fontina cheese, and sautéed bell peppers. Bake the pizza for about 12 minutes or until the crust is golden brown. While the pizza is cooking, cut 1 1/2 cups breast meat from a rotisserie chicken into bite-size pieces. Toss the warm chicken pieces with heated bottled barbecue sauce. Remove the pizza from the oven, and evenly arrange the chicken on top. Sprinkle with salt and pepper, and top with parsley. Cut pizza into slices; serve.

Nutritional Information

Calories per serving: 384
Fat per serving: 11g
Saturated fat per serving: 4g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 2g
Protein per serving: 26g
Carbohydrates per serving: 47g
Fiber per serving: 4g
Cholesterol per serving: 54mg
Iron per serving: 3mg
Sodium per serving: 515mg
Calcium per serving: 171mg

Wolfgang Puck
Health

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Buttermilk chicken with sweet potato mash recipe

Photo: Buttermilk chicken with sweet potato mash
Photography by Jeremy Simons

Coat marinated chicken in crisp herb crumbs and serve with golden mash and greens.

To Prep 0:20
To Cook 0:25
INGREDIENTS 9
DIFFICULTY EASY
SERVINGS 4

Ingredients

125ml (1/2 cup) buttermilk
1 tsp finely grated lemon rind
1 garlic clove, crushed
8 (about 500g) chicken tenderloins
700g sweet potato, peeled, coarsely chopped
60g (1 cup) panko breadcrumbs
2 tbs chopped fresh continental parsley
1 tbs olive oil
Steamed green vegetables, to serve
 
Method
 
Step 1
Combine buttermilk, lemon rind and garlic in a glass or ceramic dish. Add chicken and stir to coat. Cover and place in the fridge for 1 hour to develop the flavours.
 
Step 2
Meanwhile, cook the sweet potato in a large saucepan of boiling water until tender. Drain. Return to the pan. Mash until smooth. Cover to keep warm.
 
Step 3
Combine breadcrumbs and parsley on a plate. Drain chicken pieces, 1 at a time, from marinade. Press into breadcrumb mixture to evenly coat. Transfer to a lined baking tray.
 
Step 4
Heat the oil in a large non-stick frying pan over medium-high heat. Cook the chicken, in 2 batches, for 2 minutes each side or until golden and cooked through. Serve with the mash and vegetables.
 
Notes

Swap it: For a different flavour, swap the parsley for 1 chopped fresh oregano and 2 tsp grated lemon rind.

Why sweet potato?

Top source of several of the health-protecting carotenoids, including beta-carotene

Good source of vitamin C and dietary fibre
 
Nutrition

Energy 1695kJ    
Fat saturated 2.00g
Fat Total 9.00g    
Carbohydrate sugars -
Carbohydrate Total 36.00g    
Dietary Fibre 7.00g
Protein 39.00g    
Cholesterol -
Sodium -    

Australian Good Taste - April 2013 , Page 55
Recipe by Chrissy Free

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Buttermilk Baked Chicken Recipe

Photo: Buttermilk Baked Chicken Recipe

Total Time: 13 hr 0 min
Prep 15 min
Inactive 12 hr 0 min
Cook 45 min

Yield: 4 servings
Level: Easy

Ingredients

2 cups buttermilk
Juice of 1/2 lemon
1 tablespoon hot sauce
1/2 yellow onion, sliced
5 sprigs fresh thyme
3 cloves garlic, smashed
Kosher salt and freshly ground black pepper
1 (3 pound) chicken cut into 8 pieces, rinsed and patted dry
2 cups crushed corn flakes
3/4 cup grated Parmesan cheese
2 teaspoons chopped fresh thyme

Directions

Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.

Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.

Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.

Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.

Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.

Cook's Note: Remove the skin to save calories. Soaking chicken in buttermilk leaves the chicken incredibly moist with a delicious flavor.

Recipe courtesy the Neelys
Show: Down Home With the NeelysEpisode: Hometown Favorites

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Buffalo Wings Recipe

Photo: Buffalo Wings Recipe

Total Time: 1 hr 55 min
Prep 15 min
Inactive 1 hr 0 min
Cook 40 min

Yield: 4 appetizer servings
Level: Easy

Ingredients

12 whole chicken wings
3 ounces unsalted butter
1 small clove garlic, minced
1/4 cup hot sauce
1/2 teaspoon kosher salt

Directions

Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.

Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.

Preheat the oven to 425 degrees F.

Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.

While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.

Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.

Recipe courtesy Alton Brown, 2007
Show: Good Eats Episode: The Wing and I

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Crispy Baked 'Fried' Chicken Recipe

Photo: Crispy Baked 'Fried' Chicken Recipe

Total Time: 1 hr 10 min
Prep 20 min
Cook 50 min

Yield: 4 to 6 servings
Level: Easy

Ingredients

8 chicken pieces (preferably 2 breasts, 2 thighs, 2 legs and 2 wings)
1/2 cup all-purpose flour
Kosher salt and freshly ground pepper
4 cups cornflakes
2/3 cup buttermilk
2 tablespoons dijon mustard
1/4 teaspoon cayenne pepper
1 1/2 teaspoons paprika
3/4 teaspoon ground sage

Directions

Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet.

Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it's fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.

Here comes the part kids like best: Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or onto a plate.

In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.

Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife. Serve with Easy Greens.

Per serving: Calories 520; Fat 22 g (Sat. 6 g; Mono. 9 g; Poly. 5 g); Cholesterol 136 mg; Sodium 1,040 mg; Carbohydrate 41 g; Fiber 1.5 g; Protein 40 g

Recipe courtesy Cat Cora for Food Network Magazine
Photograph by Con Poulos

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