When I was a kid, my mom used to make a sweet and sour chicken dish that was breaded, fried, and mixed together with pineapple chunks, bell peppers, and onions. Omg. Just thinking about it, makes my mouth water. (Note to self: get the recipe.) She even served it in a super cool decorative ceramic dish that looked like something you could only buy in China.
Those are the kind of chicken dishes I grew up with.
Paul? Not so much. He was used to plain chicken breasts, seasoned with salt and pepper, and baked. Dry. Tasteless.
So, when we were dating and he saw me defrosting chicken, you could hear the heavy sigh from the next county over! He quickly realized chicken doesn’t have to be boring.
I took a little poll on my Facebook page to see which protein my Facebook friends cook with the most. I was actually surprised at how many people said beef and pork. Not a surprise, though, that the overwhelming majority said chicken. Also not a surprise, everyone is always looking for fresh, new recipe ideas. So, I’m especially excited to be working with Tyson® Fresh Chicken today.
Tyson Foods is a company made up of real people – moms and dads, husbands and wives, neighbors and friends. They’ve been around for more than 75 years – so they know chicken! They’re the next best thing to being fresh off the farm because they’re delivered within days to the store, it’s all natural* with no added hormones or steroids**, and each piece is hand-trimmed for convenience to save time and effort.
I found this awesome marinade with rave reviews. I changed it up a bit and also let the chicken sit in the fridge for 24 hours. Then I added melted cheese, and a toasted Kaiser roll. I also smeared some mayo on mine and Paul’s, while the kids got marinara sauce. Honestly, the marinade is so tasty, it doesn’t need any sauce, but it definitely took it up a notch.
Winner winner, chicken dinner!
Italian Chicken Sandwiches
Prep time: 10 minutes
Cook time: 40 minutes
• 2 Tyson Boneless Skinless Chicken Breasts, about 6 ounces each
• 2 tablespoons balsamic vinegar
• 3 teaspoons dried Italian herbs
• 1 1/2 tablespoons spicy brown mustard
• 1/2 teaspoon onion powder
• 2 garlic cloves, minced
• 1/4 cup extra-virgin olive oil
• salt and pepper
• 4 thin slices Provolone cheese
• 4 Kaiser rolls, split in half
• marinara or mayonnaise, for serving
Pound out the chicken breasts to an even thickness and slice each in half, so you have 4 pieces total.
In a medium bowl, whisk together the vinegar, herbs, mustard, onion powder, garlic, and olive oil. Transfer to a large re-sealable plastic bag, along with the chicken; close and shake the bag to coat evenly. Marinate overnight.
Preheat oven to 375 degrees. Line a baking sheet with foil and lightly coat with nonstick cooking spray paper. Place chicken on the foil and bake for 35 minutes. Lay a slice of cheese on each chicken slice and cook for an additional 5 minutes until cheese is melted and bubbly (and chicken reaches an internal temperature of 170 degrees.)
In the meantime, toast the Kaiser rolls. Spread a little marinara sauce or mayo on one side of each roll and top with the cooked chicken. Serve immediately and enjoy!
(inspired by Food Network)
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*Minimally processed. No artificial ingredients.
**Federal regulations prohibit the use of added hormones or steroids in chicken.