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THE MCRANCH BAR-B-QUE CHICKEN SANDWICH

Category:    Barbecue, Sandwiches, Chicken
Yield: 6 servings
 
      4    Boned chicken breasts               4 tb Oil
      1 c  Of barbecue sauce (whatever              Barbecue spice (available at
           -you like)                               -any store)
  1 1/2 c  Of whole wheat flour or any         4    Fresh high quality kaiser
           -standard chicken                        -rolls
           Breading                            8    Tomato slices
      4 tb Butter                              4 lg Washed lettuce leaves
 
  Slightly flatten chicken breasts with mallet or meat cleaver. Submerge the
  breasts in barbecue sauce, cover and refrigerate for 12 hours. Remove
  breasts from marinade and throw away the marinade. (It contains chicken
  blood and uncooked juices).  Wipe excess barbecue sauce from breast, shake
  barbeque spice on both sides of the breast and roll in flour or breading.
  Be sure that the flour or breading completely covers the chicken so that no
  frying oil can sneak in and get on the chicken.  Heat butter and oil in a
  straight-sided frying pan and saute the floured chicken breast until
  cooked.  About 2 1/2 minutes per side should do it. Press the chicken
  breast with your finger.  If the flesh feels soft and slightly mushy, it
  isn't cooked through yet.  If the flesh feels firm and bounces back, it is
  done and ready to eat. Serve open face on toasted kaiser rolls, garnish
  with lettuce and tomato slices. Serve with barbecue sauce on the side for
  dunking.
  
  ARAPAHOE RANCH - Boulder, CO.
 

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