Grilled Chicken Jalapeño Popper Sandwiches
Onion Rings with Sea Salt
Wine Recommendation
Liquid Light Chardonnay
Ingredients
- 2 lb boneless, skinless chicken breasts
- 2 Tbsp olive oil
- 6 hamburger buns, split
- 1 (2.1-oz) pkg fully cooked bacon
- 1 (15-oz) can queso blanco cheese sauce
- 1 (12-oz) can sliced pickled jalapeño peppers, drained
Instructions
- Cut chicken in half crosswise and pound to an even thickness between plastic wrap using a meat mallet. Season with salt and pepper, if desired. Cook chicken in hot oil in a large nonstick skillet over medium heat 5 to 6 minutes per side or until done.
- Preheat broiler. Place buns, cut sides up, on a baking sheet. Broil until toasted.
- Heat bacon, if desired. Heat cheese sauce according to package directions. Place bacon and chicken on bottom halves of buns. Drizzle with cheese sauce and top with peppers. Cover with bun tops.
Side Dish Ingredients
- 2 (13.5-oz) pkg frozen onion rings with panko and sea salt
Side Dish Instructions
- Bake onion rings according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
550
|
351
|
901
|
| Fat (g) | 22 | 11 | 33 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 45 | 8 | 53 |
| Carb (g) | 40 | 56 | 96 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 1429 | 176 | 1605 |
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