The tomatoes in our garden are starting to ripen now. Lettuce as well . . . I just love this time of year. There's plenty about to be chucked into a Salad . . .
Or, with a bit of ingenuity . . .
and a nice loaf of multigrained bread . . .
Not to mention some nice organic boneless chicken breasts . . .
You can have a tasty supper on the table in no time at all!
*Spicy Chicken Filet Sandwich*
If you like a bit of spice, then this is for you! Tasty and very easy to make. You’ll never settle for the fast food version again. You can make this healthier by broiling the chicken filets if you wish, rather than frying.
1/3 cup of hot pepper sauce
2/3 cup water
1 cup plain flour
1 ½ tsp salt
½ tsp cayenne pepper (you can use more if you are so inclined!)
½ tsp ground black pepper
1 tsp onion powder
1/8 tsp garlic powder
½ tsp paprika
4 boneless, skinless chicken breast filets
4 burger buns, or 8 slices of nice bread (I used an oat and barley loaf here)
8 tsp of good quality mayonnaise
4 lettuce leaves
4 thick slices of tomato
Oil for cooking
Combine the pepper sauce and water in a small bowl and set aside.
Combine the flour, salt, cayenne pepper, black pepper, onion powder, paprika and garlic powder in a shallow bowl and mix well. Set aside.
Put the chicken filets into a plastic baggie, one at a time, and give them a good bash, without tearing them, until they are about 3/8 of an inch thick.
Working with one piece of chicken at a time, coat them in the flour mixture, then dip them into the pepper sauce mixture and then again in the flour mixture again, making sure they are well coated. Set aside on a plate and repeat until you have all four pieces coated.
Heat about ¼ inch of cooking oil in a large skillet. Once it is hot fry the chicken fillets for about 4 to 5 minutes on each side over medium high heat until they are light brown and crispy. You may need to do this in batches, so keep the ones you have done warm in the oven while you do the rest.
Toast the faces of the hamburger buns under the grill or if you are using bread, in the toaster. Spread about 2 tsp of mayonnaise on one slice of each of the four buns/slices of bread. Place a tomato slice on the mayonnaise and then stack a lettuce leaf on top. Place the cooked, warm chicken filet on top and then place the top half of the bun/bread over top. Serve hot.