Citrus Chicken Sandwich with Fried Peaches 

 

 

Prep Work

Cranberry juice 

3 unripe peaches pitted and cut into medium thick rounds

Prepare peaches for frying by soaking in cranberry juice overnight

 

1 loaf of fresh baked Italian bread, sliced

3 chicken breasts pounded thin with a mallet 

Cut breast in half lengthwise and then cut each piece width-wise.  Each breast should make 4 cutlets.  

Coat each cutlet with citrus rub and marinate in the refrigerator for 1-2 hours.

 

Citrus Rub

1 tablespoon finely grated lemon zest

1 tablespoon finely grated orange zest

1 tablespoon finely grated lime zest

1 tablespoon dried minced garlic

1 tablespoon dried parsley

1/2 teaspoon crushed red pepper 

1 teaspoon sea salt

1 teaspoon black pepper

1/2 tablespoon sugar

Blend or grind all ingredients together.  

 

Cheese Spread

6 ounces goat cheese, room temperature

1- 5.3 ounce block of Chavrie basil and garlic goat cheese, room temperature

1/4 cup mayonnaise

 

Using a hand mixer, blend all ingredients together well.  Refrigerate.  

 

Mango Apricot Ginger Sauce

2 tablespoons Grapeseeed oil

1-1/2 cups cubed mango

12 ounces apricot preserves

1/4 cup pineapple juice

1/2 teaspoon minced fresh ginger

 

Heat grapeseed oil over medium in a saute pan.  Add mango, cook for 4-5 minutes.  Add apricot preserves, pineapple juice and ginger; cook an additional 2 minutes. Remove from heat and pour into a bowl.  Let cool.

 

Balsamic Bacon Strips

1pound of bacon

Balsamic vinegar

Cook bacon and place inside zip-lock baggie.  Drizzle with balsamic vinegar and shake well.  Let marinate.

 

Fried Peaches

3 unripe peaches pitted and cut in medium thickness rounds, soaked in cranberry juice overnight.

1 cup all purpose flour

1 cup cornmeal mixed with 1 tablespoon sugar and 1/2 teaspoon salt.

2 eggs lightly beaten

Grape-seed oil

Cover bottom of a sauté pan with grapeseed oil and heat over medium low.  Place peach rounds on paper towel lined plate and pat dry.  Dip each peach round into flour and shake off excess. Next dip them into the egg to coat and finally dip them into the cornmeal mixture.  Shake off excess and place in hot oil.  Brown each side and place on plate lined with paper towels.  

Chicken Cutlets

Heat 2-3 tablespoons of grape-seed oil In a sauté pan and cook cutlets about 2 minutes on each side or until cooked through.   Place on plate lined with paper towels.

Sandwich Assembly

Place 1 chicken cutlet on bottom slice of Italian bread.  Top with cheese spread, bacon, apricot ginger sauce and fried peach.  Arrange sandwiches on platter and serve.