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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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by Margaux Sky. It's Oprah Winfreys favorite sandwich in America. Can also use spicy white pepper jack bread instead of challah bread. Ingredients:
20 whole black peppercorns |
2 bay leaves |
2 whole cloves |
1/2 lemon |
3 lbs medium chicken tenders |
1/2 cup spicy brown mustard, plus |
2 tablespoons spicy brown mustard |
1/2 cup honey |
1 1/4 teaspoons curry powder |
3/4 teaspoon lemon pepper |
1/8 teaspoon salt |
butter, for spreading |
1 loaf challah or 1 loaf other rich egg bread, cut into 12 thick slices |
1/2 cup shredded carrot |
1/2 cup slivered almonds |
2 medium tomatoes, chopped |
5 ounces mesclun |
red grapes (to garnish) |
assorted berries (to garnish) |
Directions:
1. n a large saucepan over high heat, add peppercorns, bay leaves, cloves, lemon and 14 cups water; cover and bring to a boil. Add chicken and cook, uncovered and stirring occasionally, 7 to 10 minutes, or until cooked through; drain. Once cool, quarter each tender crosswise.
2. In a large bowl, combine mustard, honey, curry powder, lemon pepper and salt; stir in chicken. Cover and refrigerate at least 30 minutes, or up to 1 day.
3. Butter both sides of bread slices. In a heated nonstick skillet over medium-high flame, cook bread in batches 3 to 5 minutes or until browned, turning once.
4. Combine carrots and almonds with chicken mixture. Divide chicken curry among 6 bread slices. Top with tomatoes, mesclun and remaining bread slices. Serve with fruit.
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