Blackened chicken sandwiches

It’s amazing how the bliss of a day off quickly evaporates in the face of the daily grind. I guess 6 meetings in 5 hours will do that. And, for some reason, magical studio elves did not come last night and neatly put away all of our bridal show goods. Strange.

 

All that to say, we’re back to life at our usual crazy speed. And while I’m not one to make resolutions, I’d really like my normal workout schedule to come back on line now that the holidays are over. So, I’m reaching for healthy and quick meals over the next few weeks as we meet with couples who are getting married this year and search for a new home for the newly rebranded Hawes Photography (oh and finish some of the branding pieces that weren’t crucial to the bridal show… and follow up with clients who need engagement or boudoir sessions scheduled this month… you can see how this list seems to grow on it’s own, right?)
 

These Blackend Chicken Sandwiches are the perfect solution for nights that are too short to get everything done. The key is choosing the right seasoning. Through the years I made several attempts at a Cajun chicken sandwich and was left wanting until I picked up this blackened seasoning. It’s the perfect blend of flavor and heat. Once you find the right season to fit your palette, it’s as simple as grilling some chicken (and cooking some peppers and onions and melting cheese… really, it’s simple.)

 

Blackened Chicken Sandwiches

2 boneless, skinless chicken breasts
2 Tbsp blackened seasoning
1 green pepper
1 red onion
2 slices of pepper jack cheese
2 hoagie rolls

Sprinkle chicken with blackened seasoning and preheat the grill or George Foreman. Slice pepper and onion into strips. Eat a skillet over medium high heat and coat with cooking spray. Sauté peppers and onions until soft. Meanwhile grill chicken. Place one chicken breast on each roll and top with peppers, onions and cheese. Broil sandwiches until cheese melts. (Alternatively you can top the chicken breasts with the pepper, onions and cheese while they are still on the George Foreman and hold the lid over them to melt the cheese.)

Notes: Above it looks like I used three chicken breasts. I had seriously mismatched breasts (that’s what she said). So I trimmed one in half to even out the cooking time.

Serve with: a simple salad.

 

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