Brainwash Flat-Iron Chicken Sandwich
Brainwash Flat-Iron Chicken Sandwich might be just the main course you are searching for. This recipe covers 33% of your daily requirements of vitamins and minerals. One portion of this dish contains about 46g of protein, 71g of fat, and From preparation to the plate, this recipe takes roughly 9 hours and 30 minutes. A mixture of onion, parmesan, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.
Instructions
Marinate chicken overnight in the refrigerator in the Chicken Marinade.
Prepare a grill for cooking or heat a saute pan over medium heat. Grill or saute chicken breasts over medium heat until cooked through.
While chicken is cooking, spread 1 tablespoon Walnut Pesto on each of 4 slices of the panini rolls and 2 tablespoons Chipotle Aioli on each of the other 4 slices.
Remove chicken from grill and build each sandwich by placing a chicken breast on top of the bread with Walnut Pesto, then a tomato slice and 2 pieces of cheese, 1 tablespoon Three-Onion Marmalade, and topped with the bread with Chipotle Aioli.
Place all ingredients in a food processor or blender and combine on high for 2 minutes or until smooth.
Transfer to a 13 by 9-inch non-reactive baking dish or other flat container.
Add chicken breasts to dish, cover, and marinate in the refrigerator overnight.
Spread walnuts on a small sheet pan and toast in the oven for 5 to 7 minutes.
Place all ingredients, except oil, in a blender and process until smooth. Slowly add the oil and continue to puree for 1 minute. Set aside.
Mix mayonnaise, garlic, and chipotle puree in a small bowl until well combined. Set aside. Refrigerate if not using immediately.
In a large skillet, heat the oil over a medium-high flame and lightly brown the garlic, about 1 to 2 minutes.
Add the yellow and red onions and cook until wilted.
Add the pepper, sugar, and vinegar, lower the heat to medium, and cook until the onions are translucent, about 5 minutes.
Add the green onions and cook for 2 minutes.
Remove from the heat and set aside.