Bacon-Wrapped Chicken Sandwich

Name: Bacon-Wrapped Chicken Sandwich
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 2 sandwiches
Ingredients: 1 tablespoon vegetable oil; 2 (6 to 8 ounce) boneless, skinless chicken breasts; 1/4 cup all-purpose flour; 1 teaspoon kosher salt; 1/8 teaspoon freshly ground black pepper; 2 slices bacon; 1/2 cup apple juice; 2 ciabbata rolls, halved lengthwise and toasted; 1 tablespoon whole grain Dijon mustard; 1 medium head Belgian Endive, TK, cored and thinly sliced lengthwise; 1 medium gala, braeburn, or pink lady apple, cored, halved and thinly sliced

Recipe courtesy of Aida Mollenkamp

Watch how to make this recipe.

Bacon-Wrapped Chicken Sandwich

0 Reviews

Level: Easy
Yield: 2 sandwiches
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

243

Total Fat

9

Saturated Fat

2

Carbohydrates

21

Dietary Fiber

2

Sugar

6

Protein

19

Cholesterol

55

Sodium

383

Total: 25 min
Prep: 5 min
Cook: 20 min

Level: Easy
Yield: 2 sandwiches
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

243

Total Fat

9

Saturated Fat

2

Carbohydrates

21

Dietary Fiber

2

Sugar

6

Protein

19

Cholesterol

55

Sodium

383

Total: 25 min
Prep: 5 min
Cook: 20 min

Ingredients

1 tablespoon vegetable oil

2 (6 to 8 ounce) boneless, skinless chicken breasts

1/4 cup all-purpose flour

1 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

2 slices bacon

1/2 cup apple juice

2 ciabbata rolls, halved lengthwise and toasted

1 tablespoon whole grain Dijon mustard

1 medium head Belgian Endive, TK, cored and thinly sliced lengthwise

1 medium gala, braeburn, or pink lady apple, cored, halved and thinly sliced

Directions

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.