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Home : Entrees : Chicken : Marinated Chicken Sandwich

Makes 2 sandwiches
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Marinated Chicken Sandwich

Contributed by: Chris WebAdmin. of


  • Marinade

    • 1/2 cup soy sauce
    • 1/2 cup maple syrup
    • tablespoons green tea leaves
    • garlic cloves, minced
    • boneless skinless chicken breasts (about 6 ounces each)
    • small Japanese eggplant, sliced into 1/2-inch-thick rounds
    • small red onion, thinly sliced

  • Dressing

    • tablespoons plain yogurt
    • teaspoons Madras-style curry powder
    • 1 1/2 teaspoons ground coriander
    • 1 1/2 teaspoons ground cumin
    • 1 1/2 teaspoons ground cinnamon
    • 1/2 teaspoon ground turmeric
    • 1/2 teaspoon cayenne pepper, or to taste
    • slices sourdough bread, toasted


Prepare the marinade: In a medium bowl, combine the soy sauce, maple syrup, tea and garlic. Add the chicken breasts. Cover and refrigerate for at least 12 hours, or overnight.

Position a rack in the upper third of the oven and preheat the oven to 350 F. Remove the chicken from the marinade and scrape off the tea and garlic. Strain the marinade into a medium saucepan and bring to a boil over medium heat. Cook for 10 minutes. Set aside.

Place the chicken breasts, eggplant and onions on a large baking sheet. Bake, removing each ingredient as it is done and transferring to a platter, cover with aluminum foil to keep warm. Bake the onions until tender, about 10 minutes. Bake the eggplant, turning once, until golden brown, about 15 minutes, then brush with the marinade and bake until glazed, about six minutes. Bake the chicken breasts until firm when pressed in the thickest part, about 25 minutes.

Prepare the dressing: In a small bowl, combine all of the ingredients.

To assemble the sandwiches, spread the dressing on the slices of bread. Top two slices with the chicken, eggplant and onion. Cover with the remaining bread. Cut each sandwich in half, and serve immediately.

Serving Size: Makes 2 sandwiches



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