Country Chicken Sandwiches With Maple Mustard Spread Recipes

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SIMPLE MAPLE MUSTARD CHICKEN



Simple Maple Mustard Chicken image

For make-ahead convenience, Lynda Ebel of Medicine Hat, Alberta marinates these chicken breasts overnight. "Their sweet and mustardy flavor goes well with baked potatoes and a tossed salad. They'd make delightful chicken sandwiches, too," she says.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 7

1/2 cup maple syrup
3 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon canola oil
2 garlic cloves, minced
3/4 to 1 teaspoon pepper
6 boneless skinless chicken breast halves (about 1-1/2 pounds)

Steps:

  • In a small bowl, combine the first six ingredients. Reserve 1/4 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 4-8 hours, turning occasionally. Drain and discard marinade. , Grill, uncovered, over medium heat for 3 minutes on each side. Grill 6-8 minutes longer or until a thermometer reads 170°, basting with the reserved marinade and turning occasionally.

Nutrition Facts :

GRILLED CHICKEN SANDWICHES WITH MUSTARD



Grilled Chicken Sandwiches with Mustard image

This flavorful departure from the usual sandwiches requires little work. It's a cinch to assemble the rest of your meal while this chicken in marinating.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 55m

Yield Makes 4

Number Of Ingredients 11

1/4 cup plus 3 tablespoons whole-grain mustard
1/2 cup extra-virgin olive oil
1/3 cup chopped fresh dill
2 garlic cloves, minced (1 tablespoon)
Coarse salt and freshly ground pepper
2 chicken cutlets (6 ounces each)
1 large red onion, sliced into 1/2-inch-thick rounds
3 ounces aged cheddar cheese, thinly sliced
1 baguette, cut crosswise into 4 pieces and halved horizontally
3 tablespoons creme fraiche
3 sour pickles, thinly sliced lengthwise

Steps:

  • Mix 1/4 cup mustard, the oil, dill, garlic, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in a medium bowl. Add chicken and onion, and toss to coat. Refrigerate, covered, for 30 minutes.
  • Preheat grill to medium-high. Grill onion, turning often, 8 to 10 minutes. Grill chicken on 1 side for 3 minutes; flip, top with cheddar, and cook 3 minutes more. Cut cutlets in half. Grill baguette, cut sides down, until crisp, 1 to 2 minutes.
  • Mix remaining 3 tablespoons mustard and the creme fraiche in a small bowl. Spread onto cut sides of baguette. Sandwich chicken, pickles, and onion between bread.

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