Bacon-Wrapped Chicken Sandwich
You can never have too many main course recipes, so give Bacon-Wrapped Chicken Sandwich a try. This recipe serves 2. One serving contains 662 calories, 47g of protein, and 23g of fat. This recipe covers 27% of your daily requirements of vitamins and minerals. If you have ciabbata rolls, grain dijon mustard, belgian endive, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes about 25 minutes.
Instructions
Place chicken between 2 sheets of plastic wrap or parchment paper and use a frying pan to gently pound the breasts to an even thickness. (They should be about 1 inch thick.)
Combine flour, salt, and freshly ground black pepper in a wide, shallow dish and mix thoroughly. Coat each breast by dredging it in the flour mixture then shaking off excess flour. Wrap one piece of bacon around each piece of chicken and secure with a toothpick.
Heat oil in a medium, heavy-bottomed frying pan over medium heat. When it shimmers, add chicken breasts and cook until bacon is well browned, about 5 minutes per side.
Add the juice, reduce heat to medium-low, and simmer until cider is reduced by 1/3, and chicken is cooked through, about 5 minutes more.
Remove from heat and remove toothpicks.
To make a sandwich, spread mustard evenly on cut sides of bread.
Layer half of each endive and apple slices alternately on one piece of bread, top with a chicken breast, drizzle with pan juices, season with freshly ground black pepper, and close sandwich. Repeat to make a second sandwich.