Tuesday, July 7, 2009

Pan-fried Chicken Sandwich with Wilted Kale and Peppered Tomatoes

This is going to be a short entry today, I have work in half an hour. But I just wanted to write about this delicious sandwich I made for myself this afternoon. I had some chicken in the fridge waiting to be cooked and a tomato that was going soft on me. I wasn't in the mood for pasta since I have been eating a lot of it at work. Usually before our reservations come in, the chefs prepare a small dinner for the waitstaff. Its been pasta for the last few times, combos like ham and roasted peppers with peas and a light sauce or a pesto with parmesan and chicken— I am definitely not complaining. 

But to save the pasta dishes for work and curb the appetite until I head in, I made a sandwich. A few weeks ago (I know I haven't been touch lately— please forgive me) I made a pan-fried chicken sandwich with ranch and slightly cooked tomato slices that was to-die-for. I toasted the bread and seasoned the chicken with salt, pepper and red pepper flakes. The tomatoes were nice and warm and had a robust flavor. I loved it. 

So this time, I decided to take a somewhat different path. I seasoned my chicken with salt and pepper, but a little heavier on the pepper. I cooked it in my favorite little All-Clad pot with a touch of canola oil and covered it with a lid to help maintain some moisture. I removed the chicken to let it rest before I cut it and added the fresh cut kale to the pot. Turning off the heat, I let the little pot do what it could to wilt the kale and cut my chicken and tomatoes into slices. I peppered the tomatoes with fresh cracked pepper and cut the chicken at a bias about  1/4" to 1/2" in thickness. They weren't full chicken breasts so I put an equivalent to about a half to two-thirds of a chicken breast in my sandwich. 

I toasted two slices of multi-grain bread just enough to add texture and spread just a squirt of mayonnaise on each piece. I placed the kale on one slice and covered it with a piece of mild white cheddar and piled the warm chicken on top to help it melt. On went the tomatoes and there it was, a tall, pan-fried chicken sandwich with wilted kale and peppered tomatoes— sorry no photo. Mmmmmm. Bon appetit.

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