Chewin'

the News

September 2004

Montreal Chicken Sandwiches

Carol Santee

Click here to go to a Printer Friendly Page.

Advantage Cooking owners click here to download this recipe.

Don't own Advantage Cooking? Click here to learn about this great software.

Recipes:	1	2	3	4	5	6
Makes: sandwiches	4	8	12	16	20	24
Ingredients:
Chicken breasts; boneless, skinless	2	4	6	8	10	12
Dried rosemary, crushed	1/2 t.	1 t.	1 1/2 t.	2 t.	2 1/2 t.	3 t.
Garlic powder	1/2 t.	1 t.	1 1/2 t.	2 t.	2 1/2 t.	3 t.
*Montreal chicken seasoning	1 t.	2 t.	1 T.	1T. + 1 t.	1 T. + 2 t.	2 T.
Parsley flakes	1/2 t.	1 t.	1 1/2 t.	2 t.	2 1/2 t.	3 t.
On Hand:
Buns or Hot Rolls	4	8	12	16	20	24

Assembly Directions:

Mix spices in a shallow dish.  Coat chicken with spices.  Chicken can be cooked on the stove in a pan coated with spray oil or cooked on the grill.  Cook each side continuing to flip the chicken until the meat is no longer pink and the juices run clear.

Freezing Directions:

Allow meat to cool.  Slice meat on the diagonal to create wide slices.  Place meat in rigid container or freezer bag.  Seal, label and freeze.

Serving Directions:

Meat should be frozen when sandwich is made.  The meat will thaw by lunch time.

Comments:

This chicken has a nice mild flavor and can be tossed with pasta as a second serving option.

*Montreal Chicken Seasoning is made by McCormick’s.  If you have trouble finding it, you can use their store locator on their website.

Nutritional Info:

Per Serving: 264 Calories; 5g Fat (18.6% calories from fat); 30g Protein; 22g Carbohydrate; 1g Dietary Fiber; 72mg Cholesterol; 364mg Sodium. 

Exchanges: 1-1/2 Grain (Starch); 3-1/2 Lean Meat; 1/2 Fat.

<<<<<<< Go to the September 2004 Newsletter