|Much like this one, except ours was free.|
First I put two deboned chicken breasts with their skins on in a container with some olive oil, salt, pepper, diced cilantro, and a diced garlic clove. I squeezed a quarter of a lime over the mixture for good measure, then put it aside.
Next I took out a bowl for the slaw and put some good olive oil, apple cider vinegar, salt, pepper, a pinch of cayenne, and another diced garlic glove into it and swished. Then I squeezed another quarter lime into the dressing. Then I thinly sliced about a quarter of a red cabbage. put it in the bowl, and mixed it up. It went into the fridge to let the flavors mingle.
At that point I started a cast iron skillet on the stove on medium-low, and poured some of the marinade from the chicken container into it. Once the oil started popping (from the lime juice), I put the chicken breasts in and let them sit for a while. Once the bottom started getting brown (imagine me waiting patiently, this takes a while), I flipped them over with a fork and then put a lid over them and waited for them to stop being raw chicken.
|Avocado. Summer's almost over...|
When the chicken was nicely browned, I took it out of the pan and sliced it. My partner added some wine to the drippings to deglaze the pan and create a sauce for the sandwiches. Then we stacked: Slice of toast, chicken, pan sauce, slaw, and half an avocado each. Oh yeah, and then the other slice of toast. The leftover slaw was added on the side, and we had some chips as well.
What did you get from this post? Free bread? I hope so, though I realize you may not live in Portland. I don't think you personally don't know how to make a chicken sandwich, but maybe someone looking really confusedly at some bread and some raw chicken will find this post and at least have a starting point.