Best Dill Chicken Sandwich Recipes

The Real

Provided by Sunny Anderson

Time 1h27m

Yield 4 servings

Number Of Ingredients 10

2 large boneless, skinless chicken breasts
1 small bunch fresh dill leaves
1 bunch parsley leaves 1 lemon, zested and juiced
1/4 cup olive oil, plus 2 tablespoons
Salt and freshly ground black pepper
1/2 cup sour cream
1/3 cup mayonnaise
4 pepperoncini peppers, finely chopped
1 large ciabatta loaf, cut into 4 equal pieces
8 ounces baby greens or red leaf lettuce

Steps:

Butterfly chicken breasts and set aside. In a food processor combine the dill and parsley and pulse until finely chopped. Reserve 1/4 cup of the herb mixture for spread, set aside.
In a plastic bag set in a medium bowl, combine remaining herb mixture, half the lemon juice, 1/4 cup olive oil, and salt and pepper, to taste. Place chicken in a plastic bag, add marinade, seal, and massage to distribute marinade evenly on the chicken. Refrigerate 1 hour, flipping once halfway through.
Meanwhile to make the herb spread, in a small bowl mix together remaining herb mixture, remaining lemon juice, lemon zest, sour cream, mayonnaise, pepperoncini, and salt and pepper, to taste.
Preheat grill to medium-high. Remove chicken from bag being careful not to remove herbs. Season with salt and pepper and cook on grill, turning once, until juices run clear, approximately 6 minutes on each side. Remove to a cutting board and cut each breast in half.
To assemble sandwich: cut ciabatta pieces in half horizontally, slather one side of bread with dill-pepperoncini spread. Place chicken on other slice, top with baby greens, and finish with the piece of bread covered with dill-pepperoncini sauce.

Dill Chicken Sandwich image

Provided by linda hennessey

Categories Sandwiches

Time 5m

Number Of Ingredients 19

3 boneless, skinless chicken breasts
oil for frying
MARINADE
1/2 c dill pickle juice
EGG COATING
2 eggs
milk
FLOUR COATING
1 c flour
2 Tbsp powdered sugar
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp celery salt
1/2 tsp dried basil
SANDWICH
hamburger buns (buttered and then grilled)
dill pickle slices

Steps:

1. Pound each chicken breast to approximately 1/2 an inch thick before cutting each breast into 2 pieces. (You will then have 6 breasts total) Marinate the chicken breasts in dill pickle juice for one hour.
2. Beat the eggs in a shallow bowl with a splash of milk to make the egg coating.
3. In another bowl, combine and mix the flour, powdered sugar, and other spices.
4. Pat the marinated chicken dry. Dip breasts in the egg wash, then dip in the flour mixture, ensuring an even coating on all sides.
5. Heat a large skillet over medium heat with enough oil to just coat the bottom of the pan, until the oil is shimmering.
6. Fry each chicken breast for approximately 2 minutes per side, or until breading is golden and chicken is cooked through. Drain chicken on a paper towel-lined plate.
7. Butter both (inside cut) sides of hamburger buns and cook on griddle until golden brown. Place chicken on buns. Optional: Place a few dill pickle slices on top and/or serve with some honey mustard.