Best 2 Chicken Breast Sandwiches With Caramelized Onions Watercress And Paprika Aïoli Recipes

Chicken breast sandwiches are a popular meal that can be found on menus in restaurants and cafes across the world. They are often made with grilled or fried chicken breast, served on a bun or sliced bread, and topped with various condiments and vegetables. In this article, we will explore one of the tastiest and most flavorful chicken breast sandwich recipes: the caramelized onions, watercress, and paprika aïoli sandwich. This sandwich features a juicy and tender chicken breast, cooked to perfection and topped with a combination of sweet and tangy caramelized onions, peppery watercress, and a creamy paprika aïoli. The result is a delicious and satisfying sandwich that is sure to tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN AND CARAMELIZED-ONION SANDWICHES

Chicken and Caramelized-Onion Sandwiches image

Spare the bit of extra time it takes to slow-cook onions to caramelized sweetness, then get the time back with easy cooked chicken and refrigerated rolls.

Provided by Betty Crocker Kitchens

Categories Entree

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
2 medium onions, cut into 1/4-inch-thick slices
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon soy sauce
8 Pillsbury™ Home Baked Classics™ Frozen Crusty French Dinner Rolls (from 12.4-oz. pkg.)
8 (1-oz.) slices cooked chicken breast
8 lettuce leaves
8 thin slices tomato
2 teaspoons Dijon mustard

Steps:

Heat oil in large skillet over medium-high heat until hot. Add onions; cook about 3 minutes or until soft, stirring frequently. Stir in brown sugar, vinegar and soy sauce. Reduce heat to medium; cook 6 to 8 minutes or until onions are deep golden brown and very tender, stirring occasionally.
Meanwhile, bake dinner rolls as directed on package.
To assemble sandwiches, split warm rolls. Layer caramelized onions, chicken, lettuce and tomato on bottom halves of rolls. Spread top halves with mustard; cover sandwiches with top halves of rolls.

Nutrition Facts : Calories 405, Carbohydrate 49 g, Cholesterol 50 mg, Fat 2, Fiber 3 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1/4 of Recipe, Sodium 750 mg, Sugar 11 g

CHICKEN BREAST SANDWICHES WITH CARAMELIZED ONIONS, WATERCRESS, AND PAPRIKA AïOLI

Chicken Breast Sandwiches with Caramelized Onions, Watercress, and Paprika Aïoli image

Categories Sandwich Chicken Onion Low Cal High Fiber Lunch Spring Summer Grill Grill/Barbecue Watercress Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly

Yield Makes 6

Number Of Ingredients 12

Ingredients

1/2 cup mayonnaise
1 tablespoon fresh lime juice
1 teaspoon hot smoked Spanish paprika*
1 garlic clove, pressed
2 tablespoons extra-virgin olive oil plus more for brushing on rolls
2 tablespoons vegetable oil
2 pounds onions, halved lengthwise, thinly sliced crosswise (about 7 cups)
3 (8-ounce) skinless boneless chicken breast halves, cut crosswise in half
6 sourdough sandwich rolls or twelve
1/2-inch-thick slices sourdough bread
3 cups (lightly packed) watercress or arugula
* Sometimes labeled Pimentín Picante or Pimentón de La Vera Picante; available at specialty foods stores and from tienda.com.

Steps:

Whisk first 4 ingredients in small bowl. Gradually whisk in 2 tablespoons olive oil. Season with salt and pepper. DO AHEAD Aioli can be made 2 days ahead. Cover prepared aioli and chill.
Heat vegetable oil in heavy large skillet over medium-high heat. Add onions, sprinkle with salt, and cook until beginning to brown, stirring often, about 10 minutes. Reduce heat to medium and continue to cook until onions are soft and deep golden brown, stirring often, about 20 minutes longer. Season with salt and pepper. DO AHEAD: Caramelized onions can be made 2 hours ahead. Let stand at room temperature.
Prepare barbecue (medium-high heat). Place chicken breasts between 2 sheets of plastic wrap. Pound with mallet to 1/3-inch thickness. Sprinkle with salt and pepper. Grill chicken until cooked through, about 3 minutes per side. Transfer to work surface. Brush cut side of rolls with extra-virgin olive oil. Grill rolls, cut side down, until grill marks appear, about 1 minute. Spread rolls with some of aioli. Assemble sandwiches, dividing chicken, caramelized onions, and watercress among rolls. Serve warm.

Tips:

Selecting the right chicken breast: Look for boneless, skinless chicken breasts that are evenly thick throughout. This will ensure that they cook evenly.
Brining the chicken: Brining the chicken breasts in a mixture of water, salt, and sugar helps to tenderize them and keep them moist during cooking.
Cooking the chicken: Cook the chicken breasts over medium heat until they reach an internal temperature of 165°F (74°C). This will ensure that they are cooked through without overcooking.
Caramelizing the onions: Caramelizing the onions slowly over low heat brings out their natural sweetness and adds a delicious depth of flavor to the sandwiches.
Making the paprika aioli: The paprika aioli is a simple but flavorful sauce that adds a touch of smokiness and creaminess to the sandwiches.

Conclusion:

The chicken breast sandwiches with caramelized onions, watercress, and paprika aioli are a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. The chicken breasts are tender and moist, the onions are sweet and flavorful, and the paprika aioli adds a touch of smokiness and creaminess. This sandwich is sure to be a hit with everyone who tries it!