Piccolina
Executive Chef
Hi all,
I got this great "summerish" recipe off of the show "License to grill" - it is really wonderful.
Pinenut Dijon Crusted Chicken Sandwich
(serves 8)
Pinenut Dijon Crusted Chicken Sandwich
I got this great "summerish" recipe off of the show "License to grill" - it is really wonderful.
Pinenut Dijon Crusted Chicken Sandwich
(serves 8)
- 8 x boneless skinless chicken breasts
- 2 tbsp olive oil (30ml)
- Salt and pepper to taste
- 1 cup of vegetable oil (250ml)
- 3 cups crushed tortilla chips (750ml)
- 1 cup toasted pine nuts (250ml)
- 1/4 cup Dijon mustard (60ml)
- 2 tbsp liquid honey (30ml)
- 2 tbsp Cajun spice (30ml)
- 2 tbsp fresh chopped rosemary (30ml)
Pinenut Dijon Crusted Chicken Sandwich
- Prepare barbeque for grilling with indirect heat by preheating one side of the grill to 250°F/125°C or medium low heat and leaving the other side of the grill off.
- Oil the grill. Drizzle chicken with olive oil and add salt and pepper to taste.
- Place chicken on heated side of grill and sear each side for 1 minute or until nice char marks are achieved.
- Move chicken over to the non-heated side of the barbeque. Coat the top side of the chicken breasts with crust mixture. Close the barbeque lid and cook for 8 minutes per side.
- Remove chicken and serve with spicy mayo and crusty buns.