Saturdays with Rachael Ray: Peach Pecan Chicken Sandwiches with Jalapeño Mayonnaise

 

I will admit that I am a person given to hyperbole; however, I assure you that this is not one of those times. What I’m about to tell you is completely and totally true. Honestly, hands-down, without question: This is the best chicken sandwich I have ever made at home. And it’s my new favorite chicken sandwich EVER.

There is something about this combination of flavors that is just so incredibly good. This sandwich hits every single flavor note: the savory, crunchy, nutty chicken, the sweet, soft peach, the spicy jalapeño, and the cool, creamy, tangy mayonnaise. It's such a perfect balance of flavors and textures. We ate these sandwiches a week ago, and Joe is still talking about how delicious they were. That's the sign of a truly delicious meal in our house -- he can be hard to impress at times. :)

Try these sandwiches, and don't forget to check out Taste and Tell's Saturdays with Rachael Ray!

Peach Pecan Chicken Sandwiches with Jalapeño Mayonnaise

adapted from Every Day with Rachael Ray

4 chicken breast cutlets 

1 cup buttermilk 

1/2 cup mayonnaise 

1 jalapeño, seeded and finely chopped

Splash of red wine vinegar  

1/2 cup pecans, finely ground 

1/2 cup panko bread crumbs 

1/2 cup canola oil 

4 rolls, split and toasted

1 peach, thinly sliced

1. In a medium bowl, combine the chicken and buttermilk. In a small bowl, stir together the mayonnaise, jalapeño, and vinegar.

2. In a shallow bowl, combine the pecans and panko bread crumbs. Working with one piece at a time, remove the chicken cutlets from the buttermilk, letting the excess drip off, and coat with the pecan mixture.

3. In a large skillet, heat the canola oil over medium heat. Add the cutlets and cook, turning once, until golden-brown, about 2 minutes on each side or until cooked through. Drain on paper towels. Slice chicken, if desired.

4. Spread the jalapeño mayonnaise on the cut sides of each toasted roll. Top with the chicken and peach slices.