Paprika Chicken Sandwiches
NIGHTSHADE-FREE The concept here is pounded chicken thighs used as “bread”
Ingredients
- 2 lb (910 g) boneless, skinless chicken
- 0.3 cup (55 g) coconut oil, or ¼ cup (60 ml)
- 1/3 cup (70 g) mayonnaise
- 2 tsp lemon juice
- 1 clove garlic, minced
- 0.8 tsp paprika
- 0.3 tsp ground black pepper
- 0.5 cup (35 g) fresh spinach
- 8 fresh basil leaves
- 4 oz (115 g) salami, sliced
Instructions
- 1
Place the chicken thighs on a sheet of parchment paper. (Note: If your package of chicken thighs did not give you 8 thighs, cut the largest thigh[s] in half until you have 8 pieces.) Using a meat mallet, pound the thighs until they’re ¼ inch (6 mm) thick. Heat the oil in a large frying pan over medium-low heat. Add the chicken and cook for 10 minutes, then turn the chicken over and cook for another 10 minutes, or until both sides are golden and the internal temperature reaches 165°F (74°C). Meanwhile, make the sauce: Place the mayonnaise, lemon juice, garlic, paprika, and pepper in a small bowl. Whisk to combine. When the chicken is done, divide evenly among 4 plates, 2 pieces per plate. To assemble, spread one-quarter of the sauce on one piece of chicken on each plate, then top each sauced chicken piece with one-quarter of the spinach, 2 basil leaves, and 1 ounce (28 g) of salami. Top with the second chicken piece to make sandwiches. Replace store-bought mayonnaise with my homemade version. Mayonnaise