Name: Curried Chicken Sandwich
Yield: 6
Ingredients: 20 whole black peppercorns -; 2 bay leaves -; 2 whole cloves -; 1/2 lemon -; 3 lb. medium chicken tenders -; 1/2 c. plus 2 Tbsp. spicy brown mustard -; 1/2 c. honey -; 1 1/4 tsp. curry powder -; 3/4 tsp. lemon pepper -; tsp. salt -; Butter -; 1 loaf challah or other rich egg bread -; 1/2 c. shredded carrots -; 1/2 c. slivered almonds -; 2 medium tomatoes -; 1 bag mesclun salad greens -; Red grapes and assorted berries for garnish -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Curried Chicken Sandwich

1. 20 whole black peppercorns -

2. 2 bay leaves -

3. 2 whole cloves -

4. 1/2 lemon -

5. 3 lb. medium chicken tenders -

6. 1/2 c. plus 2 Tbsp. spicy brown mustard -

7. 1/2 c. honey -

8. 1 1/4 tsp. curry powder -

9. 3/4 tsp. lemon pepper -

10. tsp. salt -

11. Butter -

12. 1 loaf challah or other rich egg bread -

13. 1/2 c. shredded carrots -

14. 1/2 c. slivered almonds -

15. 2 medium tomatoes -

16. 1 bag mesclun salad greens -

17. Red grapes and assorted berries for garnish -

How to cook deliciously - Curried Chicken Sandwich

1. Stage

In a large saucepan over high heat, combine peppercorns, bay leaves, cloves, lemon, and 14 cups water; cover and bring to a boil. Add chicken and cook, uncovered, stirring occasionally, 7 to 10 minutes, or until cooked through; drain. Once cool, quarter each tender crosswise.

2. Stage

In a large bowl, combine mustard, honey, curry powder, lemon pepper, and salt; stir in chicken. Cover and refrigerate at least 30 minutes or up to 1 day.

3. Stage

Butter both sides of bread slices. In a heated nonstick skillet over medium-high heat, cook bread in batches 3 to 5 minutes, or until browned, turning once.

4. Stage

Combine carrots and almonds with chicken mixture. Divide chicken curry among 6 bread slices. Top with tomatoes, mesclun, and remaining bread slices. Serve with fruit.