sandwich essentials: italian chicken croissant

How To Make sandwich essentials: italian chicken croissant

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  1

  PREP/PREPARE
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  2

  Gather your ingredients (mise en place).
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  3

  Cut the chicken breast in half, lengthwise, cover with a piece of cling wrap, and pound to an even thickness of, about 1/4-inch (.6cm).
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  4

  Chef’s Note: Pounding the chicken achieves three goals: 1. It helps them to cook evenly. 2. It tenderizes them, and allows the marinade to penetrate. 3. It helps you take out your frustrations.
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  5

  Add them to a non-reactive container, with the marinade, cover, and place in the refrigerator for 2 – 4 hours.
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  6

  Just before cooking the chicken, cut open the croissants, brush with a bit of butter, toast them (cut side down) in a hot skillet, then reserve.
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  7

  Remove chicken from the fridge, and throw them into the skillet, over medium-high heat. Cook for about 2 minutes, then flip over, and place the cheese on top. Reduce heat to medium, and cook until the cheese is nice and melty, about an additional 2 minutes.
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  8

  Chef’s Note: If your skillet has a lid, cover the skillet after adding the cheese, to aid in its melting.
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  9

  Plate/Present
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  10

  Brush the bottoms of the croissants with the spicy mayo, if using, add the cheesy chicken, and serve while nice and toasty warm (salt and pepper, optional). Enjoy.
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  11

  Keep the faith, and keep cooking.
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