Boil 4 large frozen chicken breasts in 4 cups water with 4 chicken bouillon cubes for 1 hour and 20 minutes over medium heat. Check on occasion to make sure water doesn't get too low, add as needed.
Cool breasts. Slice lengthwise in thirds and shred with two forks. Reserve.
Sauce:
In a large bowl, add:
2 C. Best Foods Mayonnaise (I use the Light version)
1/4 C. whipping cream or Half & Half
1/4-1/2 t. salt (I omitted the salt on accident and it was fine)
2 Tbsp. Sugar (or more, to taste)
1 tsp. lemon juice
1/2 tsp. pepper (Yes, this much!) :)
1/2 C. finely chopped green onions (1/2 to full pkg.)
1 C. semi-coarsely chopped celery
1 C. red grapes cut into fourths
1 Granny Smith apple, peeled, sliced & coarsely chopped
(*Opt.: water chestnuts, chopped or slivered almonds)
Stir shredded chicken breasts into sauce and spoon mixture into crescents or pita bread.
Serve with Ruffles potato chips or barbecue flavored chips.
Showing posts with label sandwich. Show all posts
Showing posts with label sandwich. Show all posts
Wednesday, November 12, 2014
Saturday, May 28, 2011
French Toast Croissant Breakfast Sandwich
Sorry there is no picture--you'll have to use your imagination. ;)
Okay, this probably sounds a bit crazy...but let me explain! :) I found some left-over croissants that we used for sandwiches this past week. Usually I store them in a large Ziplock bag to keep them fresh longer but must have gotten lazy this week. This morning, as I was thinking about what to make for our Saturday breakfast I stumbled across these croissants that were started to get a bit crispy on the ends. So, I decided to slice them in half and dip the cut side in the same mixture you would use of beaten egg, milk and cinnamon and then fry them up (with very little oil) until browned.
I filled the croissant with scrambled eggs (with sauteed red & green peppers), a little shredded cheddar cheese and a piece of cooked bacon that was broken in two. My kids were so impressed! If you scramble the eggs without adding sauteed peppers, you may want to try a little drizzle of syrup over the eggs--why not? McDonald's makes McGriddles right? (Not that I could eat those. Too fake sweet for me.) :)
Oh, to make it even more special, serve with a fruit smoothie or orange julius. We used the frozen Jamba Smoothie mix with strawberries and bananas in it and added a couple of tablespoons of frozen orange juice concentrate to it with a little milk. Mmmm...
Okay, this probably sounds a bit crazy...but let me explain! :) I found some left-over croissants that we used for sandwiches this past week. Usually I store them in a large Ziplock bag to keep them fresh longer but must have gotten lazy this week. This morning, as I was thinking about what to make for our Saturday breakfast I stumbled across these croissants that were started to get a bit crispy on the ends. So, I decided to slice them in half and dip the cut side in the same mixture you would use of beaten egg, milk and cinnamon and then fry them up (with very little oil) until browned.
I filled the croissant with scrambled eggs (with sauteed red & green peppers), a little shredded cheddar cheese and a piece of cooked bacon that was broken in two. My kids were so impressed! If you scramble the eggs without adding sauteed peppers, you may want to try a little drizzle of syrup over the eggs--why not? McDonald's makes McGriddles right? (Not that I could eat those. Too fake sweet for me.) :)
Oh, to make it even more special, serve with a fruit smoothie or orange julius. We used the frozen Jamba Smoothie mix with strawberries and bananas in it and added a couple of tablespoons of frozen orange juice concentrate to it with a little milk. Mmmm...
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