PINENUT DIJON CRUSTED CHICKEN SANDWICH
PINENUT DIJON CRUSTED CHICKEN SANDWICH
8 boneless skinless chicken breasts
2 tablespoons olive oil (30ml)
Salt and pepper to taste
Crust
1 cup of vegetable oil (250ml)
3 cups crushed tortilla chips (750ml)
1 cup toasted pine nuts (250ml)
¼ cup Dijon mustard (60ml)
2 tablespoon liquid honey (30ml)
2 tablespoons Cajun spice (30ml)
2 tablespoons fresh chopped rosemary (30ml)
To make the crust, combine all the ingredients in a food processor. Pulse until well combined and a chunky paste have formed.
Coat the chicken breasts with crust mixture and place on tray
To prepare chicken preheat one side of the barbeque to 250°F/125°C or medium low heat, leave the other side of barbeque off.
Oil grill and drizzle chicken with olive oil and add salt and pepper to taste.
Place chicken on heated side of grill and sear each side for 1 minute or until nice char marks are achieved.
Move chicken over to the non heated side of the barbeque. Close the barbeque lid and cook for another 10 minutes per side.
Remove chicken and serve with spicy mayo and crusty buns.
Yield: 8 servings
8 boneless skinless chicken breasts
2 tablespoons olive oil (30ml)
Salt and pepper to taste
Crust
1 cup of vegetable oil (250ml)
3 cups crushed tortilla chips (750ml)
1 cup toasted pine nuts (250ml)
¼ cup Dijon mustard (60ml)
2 tablespoon liquid honey (30ml)
2 tablespoons Cajun spice (30ml)
2 tablespoons fresh chopped rosemary (30ml)
To make the crust, combine all the ingredients in a food processor. Pulse until well combined and a chunky paste have formed.
Coat the chicken breasts with crust mixture and place on tray
To prepare chicken preheat one side of the barbeque to 250°F/125°C or medium low heat, leave the other side of barbeque off.
Oil grill and drizzle chicken with olive oil and add salt and pepper to taste.
Place chicken on heated side of grill and sear each side for 1 minute or until nice char marks are achieved.
Move chicken over to the non heated side of the barbeque. Close the barbeque lid and cook for another 10 minutes per side.
Remove chicken and serve with spicy mayo and crusty buns.
Yield: 8 servings
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