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Bistro Chicken Recipe

Name: Greenway Table & Taps BISTRO CHICKEN Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: American
Ingredients: 2 pieces boneless skinless chicken breasts; 4 slices applewood smoked bacon; 4 slices sharp cheddar cheese; 1 pieces ripe avocado; 4 leaves romaine or butter lettuce leaves; 1 pieces tomato; 0.5 pieces red onion; 2 pieces brioche buns; 2 tbs olive oil; 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp smoked paprika; 0.25 cups olive oil; 2 tbs soy sauce; 2 tbs lemon juice; 1 tbs Dijon mustard; 1 tbs honey; 1 tsp minced garlic; 1 tsp fresh thyme leaves (or 1/2 tsp dried); 0.5 cups mayonnaise; 1 tsp Dijon mustard; 1 tsp ketchup; 1 tsp lemon juice; 0.5 tsp Worcestershire sauce; 0.25 tsp hot sauce; 0.25 tsp smoked paprika; 0.25 tsp salt; 0.125 tsp black pepper; 2 tbs butter (softened, for toasting buns)

Inspired by Greenway Table & Tap

Time1h

Serves2

marinated grilled chicken, applewood smoked bacon, sharp cheddar, avocado, lettuce, tomato, onion, bistro sauce, brioche bun

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Ingredients

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Bistro Chicken Sandwich

2 pieces boneless skinless chicken breasts

4 slices applewood smoked bacon

4 slices sharp cheddar cheese

1 pieces ripe avocado

4 leaves romaine or butter lettuce leaves

1 pieces tomato

1/2 pieces red onion

2 pieces brioche buns

2 tbs olive oil

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp Watkins garlic powder

1/2 tsp Smoked paprika

Bistro Marinade

1/4 cups olive oil

2 tbs Aged soy sauce

2 tbs ReaLemon lemon juice

1 tbs Dijon mustard

1 tbs Honey

1 tsp minced garlic

1 tsp fresh thyme leaves (or 1/2 tsp dried)

Bistro Sauce

1/2 cups Mayonnaise

1 tsp Dijon mustard

1 tsp Ketchup

1 tsp ReaLemon lemon juice

1/2 tsp Original Worcestershire Sauce

1/4 tsp Hot sauce

1/4 tsp Smoked paprika

1/4 tsp Celtic sea salt

1/8 tsp black pepper

For Assembly & Finishing

2 tbs butter (softened, for toasting buns)

1 tbs olive oil (for grilling)

4 slices optional: pickle slices

Method

Bistro Marinade

Make the marinade

In a medium bowl whisk together 1/4 cup olive oil, soy sauce, lemon juice, Dijon mustard, honey, minced garlic and thyme until emulsified.

Place the chicken breasts on a cutting board and if they are very thick, butterfly or pound them to an even thickness about 3/4 inch. Transfer chicken to a resealable bag or shallow dish and pour marinade over. Seal or cover and refrigerate for at least 30 minutes and up to 4 hours.

Bistro Sauce

Prepare bistro sauce

Whisk together mayonnaise, Dijon, ketchup, lemon juice, Worcestershire, hot sauce, smoked paprika, salt and pepper in a small bowl. Taste and adjust seasoning. Refrigerate until assembly.

Bistro Chicken Sandwich

Cook the bacon

Preheat a skillet over medium heat. Add bacon slices and cook until crisp, turning occasionally, about 6–8 minutes. Transfer to a paper towel–lined plate to drain.

Prepare produce and buns

While bacon cooks, slice tomato into 1/4-inch rounds, thinly slice red onion into rings, halve and pit the avocado and slice into thin slices. Separate and wash lettuce leaves. Split brioche buns and lightly butter cut sides.

Grill the chicken

Preheat a grill or grill pan over medium-high heat and brush grates/pan with 1 tbs olive oil. Remove chicken from marinade and let excess drip off; season both sides with salt, black pepper, garlic powder and smoked paprika. Grill chicken 4–6 minutes per side (depending on thickness) until an instant-read thermometer registers 165°F (74°C). During the last 1–2 minutes of grilling, place 2 slices sharp cheddar on each breast and close grill lid or cover to melt cheese.

Toast buns

While chicken rests 5 minutes, toast buttered brioche buns cut-side down in a skillet over medium heat until golden, 1–2 minutes.

Slice the rested chicken breasts if desired. Assemble each sandwich by spreading about 2 tbs bistro sauce on the bottom bun, layering lettuce, tomato slices, chicken with melted cheddar, two slices of bacon, avocado slices, red onion rings, optional pickles, and top with the other bun half. Serve immediately.