I love a good chicken salad sandwich, but there is only one chicken breast sandwich out there in the world of food that I think is worth eating–the plain Jane Chic-Fil-A standard. What is it that makes that sandwich special? Well, it’s the pickles and something else–a spice in the batter perhaps?–but I’ve come up with a baked chicken version that made me pretty happy the other day.
In the freezer–leftover sesame seed sourdough hamburger buns and a package with two remaining boneless, skinless chicken breasts.
- Two large chicken breasts (thawed)
- Two tablespoons olive oil
- Garlic salt, pepper, and Italian spices to taste
- Four sourdough hamburger buns
- Dill pickles
- Butter, mayo or mustard if you like
- Other toppings such as onions, lettuce, tomato (if desired)
1. Place the chicken breasts in a casserole dish and drizzle half of the olive oil over the top. Sprinkle with garlic salt, pepper and spices. Turn and repeat on the other side.
2. Bake chicken at 375 degrees for 40 minutes to an hour (depending on the size of the chicken breasts). Make sure there is no pink left before serving.
3. Toast and butter the hamburger buns. Remove the chicken from the oven and filet (that is, cut them in half right through the center so that both sides are approximately the same size as the originals, but about half as thick).
4. For the most Chic-Fil-A type flavor, place dill pickles on one side of the bun, top with chicken, sprinkle a little pickle juice on the chicken, add the other half of the bun, and serve. I found that the generic brand pickles had the flavor closest to what I wanted.
5. For a fancier sandwich, add toppings to your heart’s delight!
Two big chicken breasts will easily make four sandwiches, to serve with something nice like pasta salad. It’s easy, light and summery. Enjoy!