This post is sponsored by Just BARE® Chicken. All opinions provided are my own.
A couple of weeks ago I was asked to help Just BARE chicken with its Chicken +5 Ingredient Challenge. We are in the final stages of this competition. Fans were asked to submit their ingredient lists and judge Lisa Golden Schroeder narrowed them down to the top 25, and eventually down to the final 10 recipes. I was on the recipe development side along with 4 other fabulous food bloggers (Ambitious Kitchen, Bake Your Day, Rachel Cooks, and Handle The Heat.) I have one recipe in the competition based upon the ingredients submitted by fans that I am sharing with you today. Now you, the reader, get the chance to go VOTE for your favorite recipe. There are lots of prizes up for grabs for everyone who casts a vote in the competition.
Vote for your favorite recipe on the Just BARE Facebook page everyday until May 5th. There will be FIVE Sweepstakes Winners and they will each receive grocery gift cards in the amount of Two Hundred and Fifty Dollars ($250). The FIVE recipes with the highest online popular votes and culinary score points will be awarded grand prize packages worth $1,500.
My ingredients for this specific recipe were: Boneless skinless chicken breasts, coconut, almonds, orange marmalade, cream cheese and wheat bread. The only other stipulation was that I had to make a sandwich and I couldn’t add any other ingredients to the ones listed above, besides salt, pepper and water. I don’t know about you but I love a good crunchy chicken sandwich and decided that I was going to coat the chicken to make it an even better sandwich. It’s not my typical sandwich combination but sometimes you have to step outside of the box.
ENJOY ~ Meagan
Sweet and crunchy chicken sandwiches
3 (14 ounces) Just BARE® Boneless Skinless Chicken Breast Fillets
Coarse salt and freshly ground pepper to taste
½ cup orange marmalade
1/3 cup sliced almonds
1/3 cup unsweetened coconut flakes
6 slices whole-wheat bread, toasted
2 tablespoons spreadable cream cheese
Heat oven to 425˚F. Place chicken fillets between pieces of plastic wrap or waxed paper. Pound with a rolling pin or meat mallet until an even thickness. Season with salt and pepper.
Warm marmalade in a small microwaveable bowl at 100% power for 40 seconds or until spreadable. Place chicken in a large cast-iron or oven-safe skillet. Spoon marmalade over chicken.
Bake 10 minutes. Remove skillet from oven; sprinkle almonds and coconut evenly over each breast. Return to oven; bake about 5 minutes longer or until no longer pink in center.
Meanwhile, spread cream cheese on 3 slices of toasted bread. Place cooked chicken on toast; top with remaining toasted bread. Secure sandwich with wooden picks; cut in half to serve.
Disclosure: I have an ongoing partnership with Just BARE chicken. All opinions are 100% my own.