Peanut-Crusted Chicken Sandwich with Oven-Roasted Tomatoes and Green Goddess Sauce
Oven-Roasted Tomatoes
3 to 4 large plum tomatoes 1 tbsp (15 mL) olive oil 1 clove garlic, minced 1 tsp (5 mL) very finely chopped fresh thyme Salt and freshly ground pepper
Green Goddess Sauce
¼ cup (50 mL) mayonnaise ¼ cup (50 mL) sour cream ½ tsp (2 mL) lemon zest 1 tsp (5 mL) anchovy paste 1/8 tsp (0.5 mL) freshly ground black pepper 1/3 cup (75 mL) finely chopped fresh parsley ¼ cup (50 mL) finely snipped chives or green onion
4 small-to-medium skinless, boneless chicken breasts ¾ cup (175 mL) salted roasted blanched peanuts 1½ cups (375 mL) fine fresh bread crumbs 2 tbsp (25 mL) finely chopped fresh parsley ¼ cup (50 mL) flour 1 egg, lightly beaten 3 to 4 tbsp (45 to 60 mL) peanut oil 2 ripe but firm avocados 4 rolls such as whole-grain ciabata or Kaiser or short-sub 4 leaves lettuce ¼ tsp (1 mL) salt Grindings of black pepper
Adjust oven rack to above centre; preheat oven to 475°F (240°C).
Cut tomatoes crosswise into ½-inch (1-cm) slices. Lay in a single layer on parchment-paper-covered baking sheet or one coated with nonstick spray. Mix olive oil with garlic and thyme. Drizzle over tomatoes; lightly season with salt and pepper. Roast for 20 to 25 minutes or until tomatoes are slightly browned. Cool on a rack. (If making ahead, store in a covered container and refrigerate for up to several days.)
To make sauce, stir mayonnaise with sour cream in a small bowl. Stir in lemon zest, anchovy, salt and pepper until well-mixed. Then stir in parsley and chives. (Cover and refrigerate for up to 2 days.)
Place chicken breasts between 2 sheets of plastic wrap. Using flat side of a meat pounder, flatten to ½-inch (1-cm) thick or slightly less. Finely chop peanuts by pulsing a few times in a food processor. Combine peanuts, bread crumbs and parsley on a shallow plate. Season flour with salt and pepper on another plate; and on a third plate pour egg. Lightly coat chicken with flour; then dip into egg. Finally place in crumb mixture, firmly patting so crumbs adhere. (If making ahead, promptly cover and refrigerate chicken for up to half a day.) Discard remaining crumbs, flour and egg.
When ready to serve, heat 2 tbsp (25 mL) oil in a large frying pan over medium heat. (Oil aids in browning and keeps nuts from burning, so don’t skimp!) Add chicken; reduce heat to medium-low. Slowly brown, adding more oil when turning. Cook for a total of 12 to 15 minutes or until cooked through and crusty on both sides. Drain briefly on a paper towel.
Meanwhile, slice avocados; open rolls horizontally. On bottom halves, layer lettuce with slices of avocado and roasted tomatoes. Top with a good dollop of Green Goddess Sauce. Add hot chicken; serve right away. (If any avocado remains, mash in bottom of a serving bowl; stir in any remaining Green Goddess Sauce. Pass as a dip for crudités such as radishes, baby carrots and snow peas.)
This recipe can be found here:
No comments:
Post a Comment