Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
10 min. |
20 min. |
30 min. |
4 |
0 |
Black Pepper Chicken Breast Sandwich with Garlicky Herb Cashew Butter
Looking for ways to substitute cheese and dairy products? Look no further than homemade savory nut butters and hummus. Low in sugar and full of flavor with convenient quick prep.
Ingredients:
| Garlicky Herb Cashew Butter: 2-3 tbsp. of olive oil, 5-6 oz. of unsalted cashews, 1 sprig of basil, 1 tsp. of lemony thyme, and one garlic clove. Puréed in a blender or food processor until smooth. |
| 2 thick chicken breasts, cut lengthwise in half |
| Black pepper to taste |
| 2 tbsp. of olive oil for frying |
| 8 slices of whole wheat or gluten free toast. |
| 1 cup of kale leaves |
| 8 slices of small cucumbers |
| 4 slices of tomato |
| Creole mustard |
Instructions:
| 1 | Using a food processor or blender pureé all the ingredients for the cashew butter. Scrape clean the blender/food processor bowl and store in a small jar (add a little olive oil on top to seal the butter and prevent air from touching it. ) Place aside with an air-tight lid until chicken is cooked. |
| 2 | Heat a medium skillet on medium-high heat. Add the oil to the hot skillet. Add fresh ground black pepper to taste. Place halved chicken breasts into the skillet. You should have four pieces to add to each finished sandwich. Cook each side for 10-12 mins., until each side has a gold brown exterior. Once fully cooked, no pink in the middle, remove from heat and place on a paper toweled plate to absorb any extra oil. |
| 3 | Assemble slices of toast into four sandwiches. Add a thin layer of cashew butter on each interior side of the toast. Then layer the rest of the veggie ingredients and lastly each piece of chicken before closing the sandwich. Cut diagonally in half and serve hot with favorite side (fresh carrot sticks, low -cal chips, or a side salad.) |
Cook's Tips:
Try this recipe without the animal meat or substitute with thin sliced roast beef or pork tenderloin.
