In this flavorful chicken sandwich, the sweetness of the honey is balanced with the zip of the Dijon mustard in the marinade and sauce. Serve on a pretzel bun with Swiss and bacon for a stellar sandwich!
1batch of Honey Dijon Chicken Marinade(Note: You may want to cut the salt down to 1/2 teaspoon in this marinade, if reducing it into a sauce for the sandwich. You can always add more at the end if needed.)
6pretzel buns(sub: whole grain hamburger buns)
6slicesSwiss cheese
6slicescooked bacon
Optional: Lettuce and tomato slices
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Instructions
On a cutting board, cut the chicken breasts in half lengthwise, creating two thin chicken cutlets. To do this, place your palm firmly on top of the chicken breast and slice with a sawing motion in half using a sharp chef's knife.
Add the chicken to a gallon-sized freezer bag along with the Honey Dijon Chicken Marinade. Seal and toss gently to make sure the chicken is covered in the marinade. Place in the refrigerator for about 1 hour to marinate.
Remove the chicken to a plate and pour the marinade into a small saucepan. Bring to a boil over medium-high heat and reduce to a simmer for about 5 minutes, until thickened slightly. Set aside to cool.
Meanwhile, preheat a grill or grill pan to medium heat (about 400°F). Cook the chicken for about 8 minutes total, turning once halfway through. The chicken is done when it registers 165°F internally or the juices run clear.
On the bottom half of each bun, place a piece of chicken, a slice of cheese, a slice of bacon that's been broken in three parts, and a drizzle of the Honey Dijon sauce. Top with lettuce and tomato, if desired, and place the top of the bun on. Enjoy!
Freezer Instructions
Freeze For Later: Follow Steps 1 and 2, but do not marinate the chicken in the refrigerator. Instead, label and freeze the chicken/marinade, along with a bag of the cheese, a bag of the cooked bacon, and the rolls.Prepare From Frozen: Thaw the meal kit. Follow Steps 3-5.
Notes/Tips
Gluten-Free Substitutions: Replace the buns with Gluten-Free buns or rolls.Dairy-Free Substitutions: Omit the cheese or use a dairy-free cheese.If you don't want to grill the chicken, try one of these methods:
Oven: Bake in a preheated oven at 400°F for about 20 minutes.
Slow Cooker: Cover and cook on LOW for 2 1/2 - 3 1/2 hours. (Trust us, that's it!)
Instant Pot: Lock and seal the lid. Cook at high pressure for 7 minutes. Quick release the pressure.