Apricot Chicken & Cheddar Croissant Sandwich

Add 2 tablespoons of butter and 2 tablespoons of olive oil to a large pan over medium-high heat.

Add all the chicken in one even layer. Add 1 teaspoon of salt and ¼ teaspoon of black pepper to the chicken. After the chicken browns on the bottom (about 3 minutes), flip it, and brown the other side just like you did the first side, for another 3 minutes or until golden. Remove chicken to a clean plate.

Add the remaining butter and oil to the pan on medium heat, and add in the onion. Mix and let it start to fry. It should start to get a little golden along the edges, but not burnt. Occasionally, stir and cook until fried and golden (about 10–15 minutes). If they start to burn on the bottom, reduce heat a bit. However, if it’s not hot enough, they won’t appear crisp and golden, so you’ll need to turn the heat up a tad.

Once golden brown, add remaining 1 teaspoon of salt, ¼ teaspoon black pepper, turmeric powder, and red chili flakes, and mix for about 10 seconds or so. Then turn the heat to medium-low and add dried apricots and apricot preserves. Mix.

Mix in vinegar and water. Add the chicken back in, spoon the sauce over it, and let it simmer for about 10 minutes to fully cook the chicken and reduce the sauce.

Meanwhile, slice the croissants in half, horizontally, but not all the way through. Add as much cheese as you like to the top half and place it open, face up on a baking tray. Broil in the oven to melt the cheese and make the croissant warm and flaky. This should take about 3–5 minutes. Keep an eye on it so that it doesn’t burn.

After everything is ready, place 2 to 3 chicken tenders on each croissant, spoon over the apricot and fried onion reduction, close, and enjoy!