Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, mike's lemon chicken sandwiches. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Mike's Lemon Chicken Sandwiches is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Mike's Lemon Chicken Sandwiches is something which I’ve loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can have mike's lemon chicken sandwiches using 14 ingredients and 1 steps. Here is how you cook that.
The ingredients needed to make Mike's Lemon Chicken Sandwiches:
- Get Chicken Breasts
- Get 4 large Boneless Chicken Breasts
- Get 2/3 cup Lemon Juice
- Take 1/4 cup Dry White Wine
- Prepare 1 tbsp Each: Dried Dill Weed - Lemon Zest - Lemon Pepper Seasoning - Granulated Garlic Powder - Granulated Onion Powder
- Get 1 tsp Dried Lemon Thyme [optional]
- Take 1 large Ziplock Bag
- Make ready 1 small Additional Bottle Lemon Juice [do not add to ziplock bag]
- Make ready Bread, Garnishes & Condiments
- Prepare 4 large Hamburger Buns [or any soft bread of your choosing]
- Take 1 large Purple Onion [thin sliced]
- Take 1 head Iceberg Lettuce
- Make ready 1 jar Garlic Aioli
- Make ready 1 Mayonnaise
Instructions to make Mike's Lemon Chicken Sandwiches:
- Rinse chicken and trim all fat. Slightly pound chicken until each breast is approximately the same thickness. Or, you can butterfly breasts open to even them out. Note that your cook time will be less the thinner your breast meat. Pat chicken dry and place in Ziplock bag. Place all ingredients in the chicken breast section in bag and massage until fluids, herbs and spices are well blended. Let chicken marinate for 2+ hours in fridge. Turn and massage bag intermittently. ° If pan frying, [preferred method for fullest flavor] spray a nonstick pan with Pam or add 1 tbs Olive Oil to it. Simmer in pan on medium high heat [with all marinade juice included in pan] for 12 - 15 minutes with a tight fitting lid. As the marinade dissipates, add more lemon juice to your pan to keep chicken simmering for the full 12 - 15 minutes. Check for doneness by sticking a knife in the thickest part of your largest breast and wait a moment. The juices need to run clear, not pink. Fry longer if you note any pi
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