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A tequila-infused fruity twist on a basic sandwich.
1. Preheat your oven to 375 F. You could also do this on a grill over medium heat.
2. Pound out your chicken breasts so that they have a larger surface area and are uniform in thickness. I like to put the chicken breasts in a plastic bag and hit them repeatedly with a heavy skillet. (You can also use plastic wrap or wax paper and a mallet, but I like to think of pounding out chicken with a skillet as “anger management.” Hah!) Pound out the chicken until it is about 1/2″ thick.
3. Slice each chicken breast in half so you have four roughly equal-sized pieces.
4. In a large, oven-proof skillet, heat olive oil over medium heat. Add blackberries, salt and pepper and cook until berries have begun to break down, about a minute.
5. Add blackberry jam to the skillet and stir until the jam has heated up and formed a thick, syrup-y liquid.
6. Add tequila to the skillet to deglaze it and stir to combine. Stir in the lemon juice and bring sauce to a simmer. Simmer for 5-7 minutes, until sauce has begun to reduce.
7. Add chicken breast pieces into the pan. Press each piece down into the sauce and spoon some sauce over the top of the chicken as well. Cook for 5-6 minutes, then flip chicken to cook the other side.
8. Spoon a good amount of the glaze over each piece of chicken, then remove skillet from the stove top heat and place it in the 375 F oven to finish cooking the chicken.
9. Cook chicken in the oven for an additional 8-12 minutes, until it’s cooked through. Remove skillet from the oven (make sure you use an oven mit!) and set aside.
10. Scrape any blackberry seeds off of the surface of the chicken and discard the seeds. Then place a slice or two of the cheese on top of each piece of chicken while it’s still hot. This will help the cheese melt and get all gooey and yummy.
11. Let the chicken cool for a few moments while you assemble the sandwiches. Split the rolls sandwich style. Spread the bottom half of each pretzel roll with 1 teaspoon of mayonnaise. Top with a piece of cheese-covered chicken, followed by a few tomato and lettuce slices. Add the top of the bun. Serve immediately and enjoy!
This homemade version of cheeseburger macaroni is much healthier than the boxed version and it’s also gluten-free.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!