Chicken Croissant Sandwich

Name: Chicken Croissant Sandwich
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 chicken breasts, cut in half to make 4 thin piecews; 3 T. butter; 3 T. olive oil; 2 chicken breasts, cut in half to make 4 thin pieces; 3 T. butter; 3 T. olive oil; 1 ½ C. fresh basil; 1 fresh oregano sprigs, stems removed; 3 fresh thyme sprigs, stems removed; 2 garlic cloves; 1 shallot; 1 banana pepper, stem removed but leave seeds & membranes; ¼ C. parmesan cheese; 1 C. olive oil; 1/4 C. red wine vinegar; 1 tsp. salt; 1 tsp. Aleppo pepper/red pepper flakes

Lunch & Dinner

Jul 11

Written By Bailie Saiz

Not only is this a juicy grilled chicken croissant, but it has my favorite basil vinaigrette layered on the bottom. Buttery croissant + basil vinaigrette = perfection. If I do say so myself.

I realize that I say most stuff here is perfect. But, I mean it!

Because the basil vin has parmesan cheese in it (and you can taste it!), there really is no need to add more cheese to the top of your chicken. But, if you wanted to melt some mozzarella on there, I wouldn’t stop you.

I’ve mentioned before that this is my favorite way to cook chicken, the Julia Child method. Baste your chicken with the buttery oil in the pan while it cooks, and you will never be the same. It’s so perfect all you need is salt and pepper. It’s… too easy.

Yield 4

Author Bailie Saiz

Prep time

10 Min

Cook time

20 Min

Total time

30 Min

Chicken Croissant Sandwich

Ingredients

2 chicken breasts, cut in half to make 4 thin piecews
3 T. butter
3 T. olive oil

For the chicken

2 chicken breasts, cut in half to make 4 thin pieces
3 T. butter
3 T. olive oil

For the vinaigrette

1 ½ C. fresh basil
1 fresh oregano sprigs, stems removed
3 fresh thyme sprigs, stems removed
2 garlic cloves
1 shallot
1 banana pepper, stem removed but leave seeds & membranes
¼ C. parmesan cheese
1 C. olive oil
1/4 C. red wine vinegar
1 tsp. salt
1 tsp. Aleppo pepper/red pepper flakes

Instructions

Make the vinaigrette: Add the garlic, shallot and banana pepper to a food processor and pulse for 5 seconds.
Add in the fresh herbs and pulse again for 10-15 seconds.
Slowly pour in the olive oil while the processor runs (if possible). Let blend for 20 seconds.
Add in the red wine vinegar, parmesan cheese, salt and Aleppo pepper and blend for 10-15 more seconds.
To make the chicken, heat a skillet over medium high heat and add the butter and olive oil. Pat the chicken dry on both sides with a paper towel and then season with salt and pepper.
Once the butter bubbles and the bubbles mostly clear, add the chicken to the pan. Reduce heat to medium and cook chicken for 4-6 mins per side unless juices are clear when cut. Use a spoon or a baster to base the chicken with the juices from the pan while it's cooking.
Let the chicken rest on a cutting board for a couple of minutes.
Cut a croissant in half with a serrated knife, spoon a couple of tablespoons of vinaigrette onto one half, layer with arugula, sliced red onion, and chicken on top.
Cut down the middle and enjoy.