Bistro Chicken Baguette

Name: Bistro Chicken Baguette
Total time: 2100 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 boneless, skinless chicken breast; sliced in half lengthwise; 1/4 baguette loaf; 2 slice bacon; 1 handful of arugala; 1 tbsp balsamic vinaigrette; 1 tbsp mayonnaise; 1 tbsp stone ground mustard; 4 grape or cherry tomatoes; halved; 1/2 roasted red, orange, or yellow roasted bell pepper; julienne; 1/2 yellow onion; caramelized; 2 tbsp orange peel seasoning; 1 tbsp dried basil; 1 tsp garlic powder; 1 tbsp olive oil; 1 salt and white pepper

ChefDoogles @ChefDoogles

Chicago, IL

Good with so many variations!

ChefDoogles @ChefDoogles

Chicago, IL

Good with so many variations!

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Ingredients

35 mins

2 servings

1boneless, skinless chicken breast; sliced in half lengthwise
1/4baguette loaf
2 slicebacon
1handful of arugala
1 tbspbalsamic vinaigrette
1 tbspmayonnaise
1 tbspstone ground mustard
4grape or cherry tomatoes; halved
1/2roasted red, orange, or yellow roasted bell pepper; julienne
1/2yellow onion; caramelized
2 tbsporange peel seasoning
1 tbspdried basil
1 tspgarlic powder
1 tbspolive oil
1salt and white pepper

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Steps

35 mins

1

Marinate halved chicken breast in dried spices excluding salt for 2-48 hours; if time permits. That is not 100% necessary
2

Put bacon on a sheet tray and bake at 350° for approximately 15-20 minutes or until bacon is crispy. Reserve bacon fat in an aluminum can for other uses. Bacon fat rules! Bam! Set bacon aside.
3

Roast, grill, or saute chicken breasts until thermometer reaches 165° and juices run clear.
4

Toss arugala, bell peppers, tomatoes, and onions with the balsamic vinaigrette. Do not over dress salad or it will be soggy. Do not do ahead of time for same reason. Add a pinch of salt.
5

If desired, rub baguette with a tiny bit of oil and grill very briefly. Or you can use a panini press or oven roast after sandwich is built, if desired.
6

Spread mayo on bottom layer of bread to act as an absorber of liquid. Spread mustard on top, again not necessary.
7

Slice breasts thinly against the grain and build your sandwich!
8

Variations; Roast the tomatoes, thyme, garlic confit, cheese, sourdough, foccacia, remoulade, aioli
9

Try adding a sauce or goat cheese!

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Cooksnaps

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ChefDoogles @ChefDoogles

on January 17, 2014 02:38

Chicago, IL

Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience