Delicious sweet and savory Raspberry Balsamic Chicken Sandwich dish! Not particularly allergen friendly as a sandwich, but there are options to forgo the bread or find an alternative.
Feel free to add other desirable condiments as you like. I’d suggest something with a little kick to compliment the raspberry if you didn’t already upgrade the marinade with chili sauce (that will make more sense once you read the recipe below.)
Marinade Ingredients
- 1-2 lbs Raw Chicken Breast
- 2 T Raspberry Preserves (or something sweet you know is good to you)
- 2 T balsamic vinegar
- 1/4 c olive oil
- 1 T oregano
- 1 T basil
- 1 T cracked black pepper
- 1 T garlic cloves, minced or pressed
- 1/8 c light brown sugar
- 1 tsp – 1 tbsp Jalapeño sauce (smaller amount for balance of sweet and savory flavor, more for those who enjoy a little kick. Jalapeño sauce has much less spice than other hot sauces and has a good flavor, despite the tendency to tingle the nose. However, this can be optional if you really don’t like jalapeño.)
- Optional: Sea salt, to taste
Sandwich Ingredients
- Marinated chicken breast, baked and sliced
- Fresh Spinach
- Jalapeño Jack Cheese
- Pancetta/prosciutto/bacon, cooked
- Croissant, or desired alternative
- Optional: Red Plum Jam
Directions
- Marinate Chicken breasts overnight for optimal flavor.
- Preheat oven to 375.
- Bake chicken breast in marinade for appx 30 min, flip over halfway through. When done let sit for a few minutes then slice as desired for sandwich.
- Heat up pancetta/prosciutto/bacon in skillet then set aside.
- Heat up/toast croissant.
- Spread raspberry preserves or red plum jam on inside of croissant. (If no jalapeño sauce was used, taste chicken to see if you want to add more sweetness or forgo the extra jam.)
- Build sandwich with spinach or desired greenery, sliced chicken, pan juices, cheese and cooked pancetta/prosciutto/bacon.
- Enjoy!!!
