If you know me, you know I associate a lot of foods with “food memories.” Maybe recalling the first time I ate something or the best of something I ever ate. When I think about a chick-fil-a chicken sandwich, I think of high school.

I was on the dance team in high school, even more I was a Pacesetter! I loved everything about dancing; the music, the competition, my friends and I sharing in something bigger than ourselves. I remember those days with extreme fondness. Sometimes, after a 3 hour practice some fellow setters of the pace and I would go to CFA for an “afternoon snack.” Healthy, right? We would sit around in our matching leotards gabbing about the dance routines, boys, competition music, boys, weekend shenanigans… boys.

So for whatever reason, every time I think of chick-fil-a, I think of high school.

One of my favorite things to do no as an adult is try to recreate foods that I love, but in my own way. As much as I love a chicken sandwich from Chick-fil-a, it ain’t got nothin’ on this baby!

 

My favorite way to bread chicken is using a pecan/ breadcrumb mixture with spices and herbs and let me tell you, it really works on this sammy. It’s simple, yet delicious, just the way I like it!

I may have to round up some old Pacesetters for a chicken sandwich reunion! That would be a hit, wouldn’t it?

 

Whether you ate chicken sandwiches while wearing a leotard in high school, or not, I promise you’ll enjoy this sammy just the same.

Ingredients: makes 2 sammies

1 large boneless skinless chicken breast

1 cup AP flour

1/2 cup pecans, finely chopped

1/2 cup breadcrumbs

1/4 tsp cayenne pepper

1/2 tsp fresh chopped rosemary

1 egg

1 roma tomato, sliced

1 Tbsp dijon mustard

1/2 Tbsp honey

Romaine lettuce to garnish

Whole wheat buns

2 Tbsp grapeseed oil

 

Recipe:

Start by cleaning the chicken and then cut in half lengthwise so each piece is about the same size. Then set up your breading. Set out 3 small pans- in the first add the flour with a touch of salt, in the second add the egg mixed with a small dash of water and whisk together, in the third add the pecans, breadcrumbs, cayenne and rosemary. Then bread your chicken- flour, egg, breadcrumb.

In a saute pan heat the grapeseed oil on medium/high heat. Brown the chicken on each side for about 2-3 minutes. Then transfer the chicken to a baking sheet and bake in a 350 degree oven for about 15-18 minutes.

While the chicken is baking make your honey mustard dressing by combining the dijon and honey. Slice up the tomato, wash and tear the romaine and toast your bun.

When the chicken is done, just assemble your sammy. Reminisce about the leotard days and devour!