Name: Chicken & Broccoli Sami
Ingredients: Ingredients:; 2 Chicken Breast (Boneless, Skinless); 1/2 Cup of flour; 1/2 Tablespoon Dried Tarragon; 1/2 Tablespoon Dry Mustard Powder; 1 Teaspoon Old Bay; 1 Teaspoon Cracked Black Pepper; 1 Teaspoon Garlic Powder; 1/4 Cinnamon; 1/4 Teaspoon Kosher Salt; 1/4 Cup Milk; 1 Egg; Slicked Broccoli; Sliced Tomato; Sliced Onion; Chopped Lettuce; Swiss Cheese Slices; 1 tablespoon Sriracha sauce; 3 tablespoons mayonnaise; 4 chopped pick rings; Additional Items:; Butcher's Mallet; Skillet; Tongs; Wire Rack lined with paper towel; Baking Sheet; Also Pre-heat oven to 350 Degrees

The Chicken, Broccoli, and Tomato Sami, or the CBT for short, was built for those food moments when something different and delicious is what you crave. Like a lot of my creations, this one was inspired by my kids. How so, you ask? Well, there is a certain fast food chain that one of my boys goes gaga over. Recently he wanted a chicken sandwich from this unmentionable fast food factory and I said. “I can make you an even better chicken sandwich at home!” Or course he didn’t believe me, so I had to work hard to convince him. My son LOVES broccoli and so, needless to say, I won over his taste buds. For now.

Chicken, Broccoli, and Tomato Sami

Ingredients:

2 Chicken Breast, Boneless, Skinless
1/2 Cup of flour
1/2 Tablespoon Dried Tarragon
1/2 Tablespoon Dry Mustard Powder
1 Teaspoon Old Bay seasoning
1 Teaspoon Cracked Black Pepper
1 Teaspoon Garlic Powder
1/4 Cinnamon
1/4 Teaspoon Kosher Salt
1/4 Cup Milk
1 Egg
Sliced Broccoli
Sliced Tomato
Sliced Onion
Swiss Cheese Slices

Additional Items:

Butcher’s Mallet
Skillet
Tongs
Wire Rack lined with paper towel
Baking Sheet

Directions:

Preheat your oven to 350 degrees.
Stir together flour, tarragon, mustard powder, Old Bay, fresh cracked black pepper, garlic powder, cinnamon, and Kosher salt in a bowl until well blended.
Pound out 2 chicken breasts. I flatten them one at a time using plastic wrap. Unspool about 15 inches of plastic wrap, place chicken breast on one end, and simply fold the plastic wrap over the chicken breast. Using a butcher’s mallet or a wine bottle filled with water, start to gently tap chicken breast at its thickest point and gently work your way around the whole chicken breast until you get the thickness you want. Do not use hard whacks, doing so may split the meat. I have found a lot of gentle strokes work best.
Beat 1 egg in a medium size bowl.
Pour milk in a separate medium size bowl, set aside.
Place skillet on stove-top, add 4 1/2 tablespoons of vegetable oil and let the oil get hot.
You want to set up the egg, the milk, and flour mixture near the skillet with the furthest bowl containing the milk, the middle bowl with the egg and the third bowl containing the flour and seasoning mixture. Completely dip chicken breast in milk, then in the egg and finally dredge chicken breast in the flour and seasoning mixture. Shake off excess flour and place gently into skillet containing the hot oil.
Cook each side of chicken breast until golden brown on each side. Use tongs to remove chicken breasts and place on wire rack lined with paper towel. Let rest for 10 minutes.
Place chicken breasts on a cookie sheet and bake in oven for 20 to 30 minutes or until an instant read thermometer reads 170°.
Meanwhile, as chicken is cooking in the oven, clean out the skillet and add 2 tablespoons of extra virgin olive oil. Slice planks of broccoli and brown on each side over medium high heat. When finished, set aside.

Now let’s build a sandwich! I usually toast my buns (no, not those buns) but you don’t have to. I highly recommend toasted buns because the warm buttery crunch just makes for a very happy mouth. Add the chicken, lettuce, onion, tomato and cheese. I also made some homemade Sriracha Pickle Relish.

To make the Sriracha Pickle Relish, mix 3 tablespoons of mayo, 2 tablespoon of Sriracha sauce, and 4 chopped pick rings. Throw in a bit of fresh cracked black pepper and you’re good to go. Use liberally ’cause its so freaking good. Enjoy.