Your favourite prepared barbecue sauce can make this your signature chicken sandwich. If you havent tried it, a mesquite or honey-garlic flavour suits the chicken well.
Ingredients
- 4 boneless skinless chicken breasts (1 lb/500 g)
- 2 tbsp (25 mL) vegetable oil
- 1 tsp (5 mL) chili powder
- 1 tsp (5 mL) Dijon mustard
- 1/4 tsp (1 mL) each salt and pepper
- 3/4 cup (175 mL) prepared barbecue
- 4 buns (4 to 6 inches/ 10 to 15 cm long)
- 4 lettuce leaves
Steps
- With meat pounder, pound chicken to 1/4-inch (5 mm) thickness. In large bowl, whisk together half of the oil, the chili powder, mustard, salt and pepper. Add chicken and stir to coat.
-
In large nonstick skillet, heat remaining oil over medium-high heat; cook chicken for 5 minutes, turning once.
- Reduce heat to medium. Add barbecue sauce; simmer, turning chicken to coat, for 5 minutes or until no longer pink inside.
- Cut buns in half. Place lettuce on bottom halves; top with chicken and sauce. Sandwich with tops of buns.
