Poached Chicken Breast with Mock Cajun Sauce and Sliced Red Onions on Whole-Wheat Bread R
Poached Chicken Breast with Mock Cajun Sauce and Sliced Red Onions on Whole-Wheat Bread
Poaching chicken is simple and making the sauce is, too, because it is nothing more than mayonnaise, with all kinds of different Cajun spices added. We've even used whole-wheat sandwich bread!
Ingredients
- 6 poached chicken breast halves
FOR THE CAJUN SAUCE
- 1 cup of mayonnaise
- 2 tablespoons of chopped flat-leaf parsley
- 1 garlic clove finely minced
- 1 tablespoon of drained capers
- ½ tablespoon of grainy mustard
- ½ teaspoon of sweet paprika
- ½ teaspoon of ground cumin
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon ground allspice
- ¼ teaspoon cayenne
- 6 slices whole-wheat bread
- 1 large red onion
- Juice of 2 lemons
Instructions
- Make the Cajun sauce: In a bowl, mix together all the ingredients, stirring until well blended.
- Preheat the oven to 350 degrees Fahrenheit. 3. Toast the bread on a baking sheet for 5 to 10 minutes. It should be toasted, but not dry. Cut each slice in half.
- Peel and trim the onion, then slice very thin. In a small bowl, separate the onion rings and pour the lemon juice over them, turning them often.
- Cut the chicken breasts on the diagonal into ½-inch-thick slices.
- To assemble the panini, arrange sliced chicken on each piece of bread to cover it. Top with a generous dollop of Cajun sauce, and then press 2 or 3 onion rings into it.
