Chicken Croissant Sandwich
Recipe provided courtesy of the National Chicken Council.
1 pound boneless chicken breast, thighs, tenders, or strips
1/2 cup Italian salad dressing
1/4 cup low sodium soy sauce
1 clove garlic, minced
1 cup alfalfa sprouts
4 large croissants, split and warmed
- In a small saucepan, place salad dressing, soy sauce and garlic; bring to a boil over high heat. If using breasts, cut into thin strips.
- Add chicken and let sit 10 minutes. Then pour off all of the sauce and return it to a small saucepan; boil about 4 minutes.
- Place a 10-inch heavy skillet over medium high temperature and heat about 2 minutes; spray with vegetable cooking spray. Add chicken strips in single layer; cook 2 minutes without stirring. Turn chicken and cook 4 minutes more, stirring occasionally.
- To assemble the sandwiches, place 1/4 of the chicken strips in each croissant; spoon 1 tablespoon of sauce over chicken and top with 1/4 cup alfalfa sprouts.
Makes 4 servings.
Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.