Tag Archives: sandwich

Wheat & Brown Sugar Crusted Chicken Sandwich

22 Jun

A few weeks ago my mom, Keira and I took a drive to Albany, NY to visit my grandma and help her move in to my aunt’s house. After we arrived there Friday afternoon, we spent the rest of the day moving things here and there, organizing and getting ready for the more labor-induced Saturday that was quickly approaching. By 6pm we were starving. And so Omi (my gma), Maria (Mama Roy), Aunt Susie, Keira and I set out to find some grub.

“Oh look!” says Maria excitedly as we begin to approach a cute little bar/restaurant called The Ginger Man. “There’s my old stomping grounds!”

[Stomping grounds? Nerd alert…]


Then she talked enthusiastically about how she and her friends used to “hang there” when she was in high school. The twinkle in her eyes was unavoidable. There you have it – we would dine at The Ginger Man.

It was in an interesting location – sandwiched between two multi-family homes that were obviously used for housing University of Albany students. I was skeptical at first but figured I’d go along with it – for Maria.

I ordered the Hazelnut Crusted Chicken: A thinned chicken breast coated with finely ground hazelnuts on grilled focaccia bread with lettuce, tomato, basil mayo and roasted red peppers. My mouth is watering as I type this. It. Was. Un. Be. Lievable. The side of sweet potato fries didn’t hurt, either.

To this day, I still think about this dish. And so I decided to do my best to replicate it however instead of using a hazelnut coating, I used whole wheat flour and sweetened it up a little with some brown sugar. I also used red pepper hummus in place of the mayo to make it even healthier. And finally, because I didn’t have any focaccia rolls, I used whole wheat Kaiser rolls instead.

Serves 2


1 large chicken breast, sliced in half lengthwise

¼ cup whole wheat flour

1 tsp brown sugar

2 tbsp red pepper hummus

2 tbsp roasted red peppers

2 slices provolone cheese

A few slices of red onion

A couple lettuce leaves

A few slices of tomato

2 whole wheat Kaiser rolls


1.  Preheat oven to 375 degrees.

2.  On a plate or in a shallow bowl, mix together the flour and brown sugar and set aside.

3.  Wash and dry chicken thoroughly then coat both pieces well with the flour and brown sugar mixture.

4.  Place the chicken in a baking dish and bake for 20-25 minutes in your preheated oven.

5.  While chicken is cooking, toast your rolls and start assembling the sandwich with your lettuce, tomato and onions on the bottom half of the roll.  Spread hummus on the top half of your rolls.

6.  When chicken is done cooking, cut each piece of chicken in half so that both pieces fit nicely on your roll.  Top with roasted red peppers  – which truly take this sandwich to the next level – and provolone cheese and then add the “lid” to your sandwich.

7.  Try very hard not to scarf this brilliance down… savor every bite!

I added a little ketchup to mine.... holy perfection.

I can’t wait for lunch tomorrow… because yes, I made enough to carry on this meal into tomorrow afternoon.  MMmmm… enjoy!

– Alex

Monday, Funday

6 Jun

Happy Monday, everyone.  Today is a different kind of Monday today than it usually is.  That’s because Jackie and Bridgette slept over my house last night and are spending the wholllle day with me and Keira.  Not such a bad Monday, right?

I kicked off my day with a 5-mile run along with a hot and heavy chest, back & abs workout that left me feeling alive, energized… and hungry.  So I poured myself a cup of joe and made this bad boy: an egg white omelet of peppers and onions between two slices of whole wheat, extra fiber toast with roasted red pepper hummus.

Jackie and I love the mixed peppers and onions from Trader Joe’s.  They are the best tasting ones we’ve found.  They have a “just came off the grill” flavor to them.  Don’t even bother getting a generic brand at the grocery store – you’ll be disappointed.

1/2 cup Egg whites

1/4 cup chopped onions, red, green & yellow peppers

2 slices whole wheat bread, toasted

A lil’ bitta salt & pepper to taste

1 tbsp. roasted red pepper hummus

1.  Heat skillet on medium-low heat and saute up those veggies just until they’re a little warm.

2.  Turn the heat down to low and add the egg whites.  You’ll want to cook this low and slow so you don’t burn the egg whites – nothing tastes worse than that dry and burnt egg taste.. bleh!

3.  Toast up your bread.  Spread 1/2 tbsp. hummus on each slice.  When the egg whites are cooked through, assemble your sandwich and eat up!!

This is a great go-to breakfast that’s packed with protein and good carbs; perfect for an after-workout meal.  The roasted red pepper hummus really kicks this sandwich up a notch.  And now, off to whip up a delicious protini to complete my Monday morning nosh!

– Alex

P.S. Jackie says she’ll be getting “crack a-lackin” with her posts real soon!  She’s currently doing all sorts of nerdy things with her hard drive right now to get started 😉