Stan and I stopped at a restaurant and he ordered a chicken sandwich with something they called ‘Chicken Frosting’. I HAD to replicate that amazing work of art. We have longed for that sandwich for weeks now….so here is my version, and Stan says it is even better, which is quite a compliment. When you have a bit of a food blog as I do, the critique is honest around my house:) Drum roll—–I am pleased and thrilled to give you my own concoction of the Chicken Sandwich with Chicken Frosting and I can’t wait to make it again; neither can Stan, heehee.
Frosted Chicken Sandwich
Thick bread or bun of your choice
Butter for toasting Poblano peppers,
1/2 – 1 per sandwich 8 oz. cream cheese, softened to room temperature
1/4 cup honey Montreal Chicken Seasoning
Chicken breasts/cutlets/tenderloins; boneless and skinless
Pepper Jack cheese
Romaine lettuce (this type holds up on the sandwich)
Begin by roasting the Poblano peppers.
This can be done in the oven on broil or on the grill outside. If being done in the broiler, line a cookie sheet with tin foil for easier clean up. Put the pan under the heat and watch closely. When the pepper is charred and very dark…
Then turn onto another side and continue broiling until it is black and charred on all sides. The same would be done on the grill; turning and charring on all sides.
When the peppers are very dark and charred, wrap separately in plastic wrap and leave to cool down while continuing with the recipe.
Make the ‘Chicken Frosting’. In a bowl cream together the cream cheese and the honey until well mixed and creamy. Set aside.Now for the chicken. If you are using a thin cutlet or a thin tenderloin, you do not need to do anything for this step. If you are using a breast, you may need to cut in half if it is very large. Put on a piece of parchment paper. Place another piece of parchment on top. Using a rolling pin, or a heavy pan, pound gently to make a thin cutlet, however do not tear or damage the meat.
Place the meat, whether you have had to pound it or not, on layers of paper towels and dab the top with paper towels also to dry. Sprinkle the top lightly with Montreal Chicken Seasoning.
In a medium-hot fry pan add in oil and bring to a hot point.Gently lay down the chicken and do not crowd the meat. Sprinkle this side lightly with the Montreal Chicken Seasoning.When cooked on one side, turn and cook on the other side; making sure to cook through, but do not over cook – we don’t want dry meat.When the meat is cooked, place on a plate and continue cooking. For the Poblano Peppers, unwrap from the plastic wrap, carefully scrap off the outside charred layer. Then open and scrap out the seeds and pull off the top. Do this with all you have prepared. Set aside.Now the fun begins! On a griddle, or your fry pan, place cooked chicken, the size of your bread or bun and lay Pepper Jack cheese over top to melt. I put a lid over it to help it get all melty and wonderful gooeyness.
Meanwhile, spread a nice layer of butter on the outside of your slices of thick sliced bread OR the inside of your bun and set on griddle or fry pan to toast. OK, for the CHICKEN FROSTING! On one slice of your toasted bread or the bun GENEROUSLY spread a layer of the fabulous cream cheese and honey mixture – this stuff makes the sandwich!On the other slice, spread a thin layer of real mayonnaise. I’m usually a Miracle Whip girl, but you really do want to use real mayo so it compliments all the wonderful other components going on here.To assemble: On your bread, or bun, lay the chicken with the melted ooey, gooey melted cheese. Next up is the roasted Poblano Pepper.Slices of ripe tomato and then the crisp lettuce come up next.Adorn with the other slice of bread or bun and there you have a masterpiece that could very well be in a museum – except, then they would have to have a snack bar, hee hee! Hope you enjoy this one as much as we do; happy eating!Carrie Groneman’s recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2015
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