192
Ā
Gluten Free Chicken Habanero Sandwich
Prep time
Cook time
Total time
Gluten Free Chicken Habanero Sandwich
Author: J. Withington
Recipe type: Main
Serves: 4
Ingredients
- 2 chicken breast, skinless and boneless; thinly sliced
- 1 cup Sweet Baby Ray's Barbecue Sauce - gluten free
- 1/3 cup Robert Rothschild Farm (Roasted Pineapple and Habanero Sauce) gluten free
- few slices of pineapple
- few sliced of swizz cheese
- 2 tablespoon vegetable oil
- Udi's Gluten Free Classic Hot Dog Buns
- 1 stick butter
- 1 jalapeno pepper
Instructions
- Roast the jalapeno for 15 minutes then thinly sliced.
- In a medium bowl, combine the barbecue sauce and the habanero sauce.
- Place the chicken in a medium bowl and use about half of the barbecue sauce to cover the chicken. Gently mix the chicken and the sauce together.
- Preheat a cast iron skillet to medium high heat. Stirfry the chicken for few minutes until done. Transfer to a plate and set aside. Clean the skillet and heat to medium low heat. Add 2 tablespoons of butter and place the buns pressing them gently. Cook for 1 to 2 minutes until they start to brown. Do not overcooked. Add more butter as needed. Flip the buns, top with a slice of swizz cheese, chicken, slices of jalapeno and a slice of pineapple. Place other bun on top to make a sandwich. Press the sandwich gently. Continue cooking until the cheese has melted. You can flip it and cook more if you want to. Serve with the remaining sauce and pineapple. Delicious!
Ā
1 comment
wonderful gluten free recipe! Thanks for sharing I will try it soon