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Level easy
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Prep time 20 minutes
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Cook time 01 hours
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Total time 01 hours 20 minutes
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Servings 4
Course: Dinner
Main Ingredient: Chicken
Cuisine: American
Ingredients
- 4 chicken breasts
- 2 baguette
- 1 cup - water
- 8 leaves - romaine lettuce
- 1 tomato - diced
- to taste ranch dressing
Ingredients for Curry Spice Blend
- 1 1/2 tablespoon - curry powder
- 1 1/2 tablespoon - brown sugar
- 1 teaspoon - paprika
- 1/2 teaspoon - black pepper
- 1 teaspoon - cayenne
- 1 teaspoon - onion powder
- 1 teaspoon - garlic powder
Ingredients for Comeback Sauce
- 2/3 cup - mayo
- 1/4 cup - chili sauce
- 1 teaspoon - dijon mustard
- 1/2 teaspoon - garlic powder
- 1/2 teaspoon - onion powder
- 1 teaspoon - worcestershire
- 1/4 cup - olive oil
- red wine vinegar - dash
- 3 tablespoons - lemon juice
- hot sauce - dashes
Directions
- Preheat oven to 350 degrees.
- Combine the curry spice blend ingredients in a bowl.
- Place foil on a oven pan, add another piece that is long enough where you can fold it back over the pan covering most of it.
- Add the chicken seasoned with the Curry Spice Blend to the pan.
- Add a cup of water to the pan, then bring the edges of the foil over the pan, leaving an opening for the chicken to steam.
- Cook for 60 minutes.
- While the chicken cooks, make the comeback sauce, cut the bread into 4 pieces and slice in half, chop the lettuce, and dice the tomato.
- With about 5 minutes left, put the bread in the oven to toast.
- Take the chicken out and chop it.
- Build your sandwich, add the chicken, then the lettuce and tomato.
- Cover with lots of ranch and comeback sauce. ( you will use many napkins )
Resources
Crispy Chicken – If you’re looking for deliciously crispy pan seared chicken, the folks at America’s Test Kitchen suggest that—contrary to what you might think—the key is a cold pan or skillet, not a searing hot one like you’d have for a steak. Here’s why. The key is that by allowing the chicken and the pan to come up to temperature together, you have enough time for the chicken to render its fat, cooking the skin nice and crispy without overcooking the rest of the meat. You’ll probably need to pierce the skin a few times with a sharp knife to give the fat somewhere to render out, but other than that, there isn’t much more to this tip.