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Chef Kimberly's recipe: Honey BBQ Chicken Sandwich

Chef Kimberly Brock Brown prepared Honey BBQ Chicken Sandwich on Lowcountry Live! Tuesday, March 5.

Honey BBQ Chicken Sandwich

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Balsamic Garlic Chicken Breast

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1.{} 4oz Balsamic Vinegar

2.{} 1oz Fresh Garlic Chopped

3.{} 1/2 t Kosher Salt

4.{} 1t Black Pepper

5.{} 4oz Canola Oil

6. {}4 Boneless/skinless Chicken Breast

7.{} 1T Chopped Oregano

8.{} 1T Chopped Thyme

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Combine & whisk 1-5. Add 6 and marinate 1 hour. On hot oiled grill mark the breast that has been topped with 7 & 8. Grill for 2 min on each side then transfer to 325 degree oven to finish cooking to 165 degrees internal temp. Slice on bias into 1/2" thick slices.

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Ranch Dressing Spread

5 oz Low Calorie Mayo

5 oz Skim Ricotta Cheese

2 T Fresh Parsley Chopped

1 t Onion Powder

1 t Granulated Garlic

1 t Dill Weed

1/2 t Black Pepper

1 t Lemon Juice

1 t Grated Parmesan

Combine all ingredients until well blended.

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Roasted Onions

1 Yellow Onion Diced 1"

1/3 t Black Pepper

1 t Chopped Oregano

Combine all ingredients and spread on a pan in a single layer coated with vegetable oil. Roast at 375 degrees for 5-7 minutes or until softened & lightly browned.

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Also Needed -

Honey BBQ Sauce 6oz

1 Tomato Sliced

4 ea Leaf Lettuce

4 Multi-grain Buns Toasted without butter/margarine

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To ASSEMBLE-

On bottom of bun, spread 1T of Ranch Dressing

Arrange 1 chicken Breast{} on top.

Top with 2 t Honey BBQ Sauce

Add Leaf Lettuce

Add 2 Slices Tomato

Add 2 oz Roasted Onions

Top off with the bun

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