Bacon-Wrapped Chicken Sandwich
Serves: 5
Isabella Feil
1 January 1970
Based on User reviews:
57
Spice
45
Sweetness
55
Sourness
46
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Place chicken between 2 sheets of plastic wrap or parchment paper and use a frying pan to gently pound the breasts to an even thickness
2
(They should be about 1 inch thick
3
) Combine flour, salt, and freshly ground black pepper in a wide, shallow dish and mix thoroughly
4
Coat each breast by dredging it in the flour mixture then shaking off excess flour
5
Wrap one piece of bacon around each piece of chicken and secure with a toothpick
6
Heat oil in a medium, heavy-bottomed frying pan over medium heat
7
When it shimmers, add chicken breasts and cook until bacon is well browned, about 5 minutes per side
8
Add the juice, reduce heat to medium-low, and simmer until cider is reduced by 1/3, and chicken is cooked through, about 5 minutes more
9
Remove from heat and remove toothpicks
10
To make a sandwich, spread mustard evenly on cut sides of bread
11
Layer half of each endive and apple slices alternately on one piece of bread, top with a chicken breast, drizzle with pan juices, season with freshly ground black pepper, and close sandwich
12
Repeat to make a second sandwich