Ingredients
- 2 tbsp vegetable oil
- Kosher salt and freshly ground pepper
- 4 chicken cutlets
- ¼ c salted butter, softened
- 4 golden potato buns
- ½ c Sir Kensington’s Mayonnaise
- Arugula
- Roasted red peppers, cut into strips
Directions
In a large non-stick skillet, add oil and heat over medium high for 3 minutes. Season chicken on both sides and place in skillet. Cook 8-10 minutes per side or until internal temperature reaches 165˚F.
Transfer chicken to a plate to rest and return the skillet to medium heat. Working two at a time, spread the butter on buns and toast in the skillet, cut sides down, for 2-3 minutes until golden brown. Repeat with remaining buns.
Spread 1 tbsp of mayonnaise on the top and bottom of each bun. Add chicken followed by a handful of arugula and red pepper strips. Top with buns and serve immediately.
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Recipe Ratings and Reviews
The chicken is very tender and juicy. The recipe comes out exactly the way it should. This sandwich is amazing.
This was so delicious. I am going to put this into regular rotation. Cooking can get boring and challenging. This was a great choice for a good change.
Easy to prepare and make without fusing. Chicken is healthy and tasty
Incredibly easy, quick, and tasty dinners!! I bought both the crab cake and chicken sandwich dinners. I am a huge fan of Fresh Market’s Little Big Meal, and at the end of the day I am proud to make these delicious meals for my hungry family. Thank you!!
this sandwich was easy to prepare, and it really tasted good.