Basque Chicken Sandwiches

  • Yield: 4 servings

Ingredients

Marinade:
2tablespoons orange juice concentrate, thawed
2tablespoons olive oil
2tablespoons fennel seeds
2tablespoons minced cilantro
1medium garlic clove, chopped
4-- boneless, skinless chicken breast halves (6 ounces each)
Fennel Slaw:
1 1/2tablespoons sliced blanched almonds
2teaspoons olive oil
2teaspoons cider vinegar
1teaspoon sugar
2teaspoons finely grated orange zest
1 1/4cups thinly sliced fennel bulb
1/4teaspoon kosher salt
1 1/2tablespoons chopped cilantro
Piquillo Mayo:
1/2cup mayonnaise
1/3cup chopped Piquillo peppers
1/8teaspoon kosher salt
1/8teaspoon cayenne pepper
1teaspoon chopped garlic
3/4teaspoon kosher salt
4-- split Kaiser rolls, lightly toasted
-- orange slices and fennel fronds, for garnish

Instructions

To make the marinade, in a medium bowl whisk together the orange juice
concentrate, olive oil, fennel seeds, cilantro and garlic until combined.
Pound chicken breasts to an even thickness and place in a food-safe zip top
bag along with the marinade. Seal bag and marinate in the refrigerator for 30
minutes.

To make the Fennel Slaw, place almonds in a medium skillet over medium heat
and cook, stirring frequently, until almonds are browned, 3 to 5 minutes.
Remove from pan to cool and set aside. Whisk together the olive oil, vinegar,
sugar and orange zest and place in the same skillet over low heat. Bring just
to a simmer and add the fennel to the pan. Cook for 1 minute, stirring fennel
to coat. Remove to a bowl, sprinkle with salt and cilantro, cover, and
refrigerate until serving.

To make the Piquillo Mayo, place mayonnaise, Piquillo peppers, salt, cayenne and garlic in a blender or food processor and puree until smooth. Cover and refrigerate until serving.

Remove chicken from marinade, discarding marinade. Sprinkle chicken evenly with 3/4 teaspoon salt and place on a broiler pan sprayed with no-stick spray. Broil 4 inches from heat for 4 to 5 minutes per side or until chicken is
cooked through.

Spread equal amounts of the mayo onto the cuts sides of the rolls. Toss
toasted almonds into the slaw mixture. Onto each roll bottom place a cooked
chicken breast, an equal amount of the slaw, and a roll top. Place on a
platter and garnish with orange slices and fennel fronds, if desired.

Makes 4 servings