Green Chile Recipe of the Week Santa Fe Chicken Sandwich For years, the Santa Fe Chicken Sandwich at Carl’s Jr was my #1 choice for fast food. Well … it’s pretty easy to make your own version at home – and improve upon the original. I started with a copycat recipe from Ron Douglas’ Recipe Secrets (my favorite source for restaurant copycat recipes) and made a few changes: I used Yoshida’s Marinade instead of homemade teriyaki sauce, really good rolls instead of hamburger buns, Tillamook cheese slices instead of American, and minor changes in the spices in the sauce. So … this was very easy (especially using a George Foreman grill) and makes an absolutely wonderful, memorable lunch. You can mix up the sauce ahead of time, start the chicken breasts marinating the day before, and then whip up some awesome sandwiches in less than 15 minutes. Here is the link to the recipe Here is the link to print.  Ingredients:  Chicken: 2 large boneless, skinless chicken breasts, 10-12 oz each ½ cup Yoshida's Marinade or bottled teriyaki sauce Sauce: ⅓ cup mayonnaise ¼ teaspoon smoked paprika ¼ teaspoon curry powder ⅛ teaspoon cayenne pepper ⅛ teaspoon salt Sandwiches: 4 slices Tillamook cheese 4 torta or ciabatta rolls 4 whole green chiles, peeled, seeded and split lettuce Directions: Butterfly the chicken breasts open, and cut each breast into 2 thinner pieces. (Alternately, use 4 smaller chicken breasts and pound to an even thinness.) Combine the chicken with the Yoshida's Marinade in a large ziplock bag. Marinate for at least 4 hours, up to overnight. In a bowl, combine the mayonnaise, smoked paprika, curry powder, cayenne and salt. Set aside. Preheat a grill or a grill pan over medium. Spray with nonstick cooking spray then add the marinated chicken breasts, discarding any remaining marinade. rill until no longer pink and juices run clear, about 10 minutes, turning once. When the chicken is almost finished cooking, place one slice of cheese on top of the chicken to melt. You can also pop it in the microwave to melt the cheese. Spread one fourth of the sauce on each of the undersides of the top buns. Place the chicken on the bottom bun, then add a green chile on top, followed by some lettuce. Top with the top bun and serve. Prep time: 15 minutes Cooking time: 15 minutes Serves: 4 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Note: For past Recipes of the Week, go to: http://denvergreenchili.com/recipes/weekly-recipes/ Do you have requests or suggestions for more recipes? Please send me a message at: http://denvergreenchili.com/recipes/special-requests/ Have a hot week! Anita 303-316-8002 denvergreenchili@gmail.com

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