1 bunch fresh greens, like Swiss chard, spinach, or kale
4-ounce package of goat cheese
1/2 cup pepper jelly
Salt & pepper, to taste
The first step in making this recipe is to prepare the chicken breasts. Each chicken filet should be about English muffin-sized, so I took halved chicken breasts and cut those in half. This made the perfect piece of fried chicken for sandwich! I began by seasoning the chicken with salt and pepper, dipping it into two eggs that have been whisked together, and coated in Panko bread crumbs.
Place the chicken in a sauté pan with about an inch of oil. Be sure to select an oil with a high smoking point so you can turn your burner to a medium-high heat. Cooking time really varies based on the temperature of your pan, but the best thing to do is cook your chicken on one side until it is a deep golden brown, flip it over, and cook the other side until it reaches a deep golden brown. At that point, remove your chicken from the pan and place it on a cooling rack for any of the excess oil to drain.
While your chicken is cooking, trim your greens, removing the spine if it is tough, and chop the greens into bite-sized pieces. Add about a tablespoon of oil to a sauté pan over medium heat, add your greens and 1/4 of a cup of water. Sauté your greens until they are tender. I prefer Swiss chard for this recipe, but you can also use spinach or kale. Additionally, add 1/2 cup of pepper jelly to a small saucepan over low heat until it becomes a pourable consistency. Your sandwiches are now ready to assemble!
To assemble the sandwich, start by placing the crunchy chicken on the bottom half of the English muffin. Top with about a tablespoon of goat cheese, 1/4 of the sautéed greens, and a spoonful of the delicious pepper jelly, which adds a sweet and savory flavor to your sandwich.
Keywords: chicken sandwich, English muffin, pepper jelly, goat cheese