SPICY HONEY MUSTARD CHICKEN SANDWICH
With the quarantine currently happening, I have been limiting my visits to the grocery store. Normally I go 3-4 times a week but now I go once every two weeks at most. What a change. When it comes close to the end of the two weeks, I have to get creative with whatever vegetables I have left. That is exactly what happened when I created this spicy honey mustard chicken sandwich. Loaded with an apple kale slaw and Cajun roasted sweet potatoes, this sandwich is incredibly satisfying. I go...
Provided by @MakeItYours
Number Of Ingredients 21
Steps:
- Preheat oven to 400 degrees F.
- Peel the sweet potatoes and cut into french fries. Toss with 1 tsp Cajun spices and 2 tbsp olive oil. Spread the sweet potatoes in an even layer on a baking sheet. Bake for 20 minutes, flipping the fries halfway through.
- Make the dressing for the apple kale slaw. Whisk together 1 tbsp lemon juice with 3 tbsp olive oil, 1/4 tsp salt, 1/4 tsp black pepper, 1/2 tsp dijon mustard, and 1/2 tsp sugar. Thinly slice and peel 1/2 an apple and toss together with 2 cups shredded kale and the prepared dressing.
- Filet the chicken breasts into 4 equal portions. Combine 1/4 cup all-purpose flour with 1 tsp paprika and 1 tsp garlic powder. Coat the chicken in the seasoned flour, shaking off the excess.
- Heat 1 tbsp oil in a saute pan over medium heat. Cook the chicken until golden brown on both sides and the juices run clear.
- Meanwhile, whisk together 1 tbsp honey with 1 tbsp dijon mustard, 1 1/2 tsp chipotle tabasco, 1 tbsp lemon juice, and 1 tbsp olive oil. Drizzle the spicy honey mustard on the chicken.
- Assemble the sandwiches. Toast the sandwich buns and place the chicken on the bottom bun followed by the apple kale slaw and Cajun potato wedges. Serve immediately.
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