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Tangy Chicken Sandwiches Recipe
Jun 22, 2011 @ 2:05 PM
Posted by
Daily Value: 14%
Servings: 6
Posted by
Nutrition
Cal/Serving: 278Daily Value: 14%
Servings: 6
| Fat | 16g | 25% |
| Saturated | 8g | 38% |
| Trans | 0g | 0% |
| Carbs | 23g | 8% |
| Fiber | 1g | 4% |
| Sugars | 15g | 0% |
| Protein | 11g | 22% |
| Cholesterol | 45mg | 15% |
| Sodium | 1838mg | 77% |
| Calcium | 121mg | 12% |
| Magnesium | 21mg | 5% |
| Potassium | 311mg | 9% |
| Iron | 1mg | 6% |
| Zinc | 1mg | 5% |
| Vitamin A | 1014IU | 20% |
| Vitamin C | 46mg | 76% |
| Thiamin (B1) | 0mg | 11% |
| Riboflavin (B2) | 0mg | 10% |
| Niacin (B3) | 4mg | 19% |
| Vitamin B6 | 0mg | 17% |
| Folic Acid (B9) | 36µg | 9% |
| Vitamin B12 | 0µg | 5% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 1mg | 4% |
| Vitamin K | 12µg | 15% |
| Fatty acids, total monounsaturated | 5g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
Have a question about the nutrition data? Let us know.
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Taste of Home
Louisiana-style hot sauce gives the sandwiches a surprising kick, but feel free to substitute a sauce that is more fitting to your palate.
INGREDIENTS
- ¾ cup Louisiana-style hot sauce
- 1/3 cup packed brown sugar
- 3 tablespoons butter
- 4 ½ teaspoons cider vinegar
- ¾ teaspoon taco seasoning
- 2 boneless skinless chicken breast halves (5 ounces each)
- 2 tablespoons crumbled blue cheese
- 2 tablespoons buttermilk
- 2 tablespoons mayonnaise
- 1 ½ teaspoons shredded Parmesan cheese
- 1 ½ teaspoons minced chives
- ¾ teaspoon lemon juice
- ¼ teaspoon balsamic vinegar
- 1/8 teaspoon minced garlic
- 1/8 teaspoon pepper
- 2 onion rolls, split and toasted
- 2 cooked bacon strips
- 2 slices Colby cheese (¾ ounce each)
- 2 lettuce leaves
- 2 slices tomato
- 2 slices red onion
DIRECTIONS
In a small saucepan over medium heat, bring the first five ingredients to a boil; boil, uncovered, for 1 minute. Cool for 10 minutes; set aside ¼ cup for basting. Flatten chicken to ½-inch thickness. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours. Drain and discard marinade from chicken. Grill chicken, covered, over medium heat or broil 4 inches from heat for 5-6 minutes on each side or until no longer pink, basting occasionally with reserved marinade. In a small bowl, combine the blue cheese, buttermilk, mayonnaise, Parmesan cheese, chives, lemon juice, vinegar, garlic, and pepper. Spread over roll bottoms; top with the chicken, bacon, cheese, lettuce, tomato, and onion. Replace roll tops.
Recipe Details
Click here to see more chicken recipes from Taste of Home.
Click here to see the Top 10 Grilled Chicken Recipes from Taste of Home.
Servings: 6
