Honey Dijon Beer-Marinated
Chicken Sandwich with Slaw
Recommended Beer: Naked Pig Pale Ale
Ingredients:
• Start to finish: 45 minutes (20 minutes active)
• Servings: 4
• 2 boneless, skinless chicken breasts
• 12-ounce bottle Naked Pig Pale Ale
• 1 1/2 cups broccoli slaw
• 1/4 cup mayonnaise
• 2 tablespoons sweet relish
• 1/4 cup Dijon mustard
Directions:
1. One at a time, slice each chicken breast horizontally through the center to form 2 thin halves.
2. In a medium bowl, combine the beer and the
chicken. Refrigerate for 30 minutes.
3. In a small bowl, combine the slaw, mayonnaise
and relish. Mix well, then refrigerate until needed.
4. In a small bowl or cup, whisk together the mustard and honey. Set aside.
5. Meanwhile, in a food processor, pulse the almonds until coarsely ground. Transfer to a wide,
shallow bowl. Add the panko, garlic powder, salt
and pepper, mixing to combine.
INSIGHT
• 2 tablespoons honey
• 1/3 cup slivered almonds
• 1 cup panko (Japanese-style) breadcrumbs
• 1 teaspoon garlic powder
• 3/4 teaspoon salt
• 3/4 teaspoon ground black pepper
• 1 egg
• 2 tablespoons of butter
• 4 sesame seed hamburger buns
6. When the chicken is ready remove it from the
beer and pat dry with paper towels. Whisk the egg
in a wide, shallow bowl. One at a time, dredge each
chicken cutlet through the egg, then through the
breadcrumb blend.
7. Melt the butter in a large skillet over mediumhigh. Working in batches and adding more butter
as necessary, add the chicken and cook for 4 to 5
minutes per side, or until cooked through.
layer a quarter of the
slaw mixture over the bottom half of each bun. Top
with a chicken cutlet. Spread a generous amount of
the mustard over the top half of the bun, then place
over the chicken
December 2013
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