Sweet Onion Chicken Teriyaki Sandwich

Sweet Onion Chicken Teriyaki Sandwich

A new Subway opened in our town about 4 months ago. What a hoopla surrounded the shiny, new dining option as there is only one (a Burger King) fast food joint in our community. My kids love a good Subway sandwich just as much as the next teenager and, No Thank You Boy favors the sweet onion chicken teriyaki sandwich. What is not to love about a footlong squishy white roll loaded with teriyaki sauced chicken, lettuce, tomato, and onions all slathered in a sweet onion sauce?

I like a good fast food meal, albeit infrequently, just as much as the next person. Just last week I had my bi-annual Big Mac Value Meal. Being that I like to recreate many meals I have tried at restaurants, (example #1 - The Mini Mac), it was time I made Subway's Sweet Onion Chicken Teriyaki sandwich.

I Googled, Yahooed, and Binged my way around the World Wide Web as I searched for the recipe that would recreate Subway's famous sandwich.  With bits and pieces from the recipes I found through my search, I struck upon the rendition that I thought would recreate the sandwich the best.  My recipe included grilling the chicken which was marinaded in a homemade teriyaki sauce and serving it on long soft white rolls with a quick-to-make sweet onion sauce, shredded lettuce, and sliced tomatoes and onions, was deemed a success by No Thank You Boy and My Middle One.

"It is good.  Really good.  Even better than the chicken teriyaki sandwich at Subway.  The sauce is not as sticky sweet.  I like this one even more than the one at Subway."

--No Thank You Boy, August 10, 2011

Success!  I prepped the sandwich ingredients in the late afternoon so when dinner time rolled around, all I had to do was reheat the chicken (just like they do at Subway) and assemble the sandwiches.  And with all the ingredients packaged up for the refrigerator, the kids could make their own sandwiches the next day for lunch while I was at work.  Yea!

Sweet Onion Chicken Teriyaki Sandwich

serves 4

1 pound boneless chicken breast, cut in thin strips

teriyaki marinade --
1/4 cup soy sauce
1/2 cup pineapple juice
1 teaspoon dried minced onions
1/4 cup brown sugar
1 tablespoon rice wine vinegar
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon pepper

sweet onion sauce --
1/2 cup light corn syrup
1 tablespoon dried minced onions
1 tablespoon red wine vinegar
1 tablespoon white vinegar
1 tablespoon balsamic vinegar
1 teaspoon brown sugar
1/8 teaspoon poppy seeds
1/8 teaspoon salt
pinch of pepper

4 sub rolls
shredded lettuce
sliced tomatoes
sliced onions
sliced cucumbers

In a large resealable bag, place the teriyaki marinade ingredients and the chicken.  Let chicken marinate for about 1 hour.

Meanwhile, in a small sauce pan over medium high heat, combine the sweet onion sauce ingredients.  Bring to a boil while stirring to combine.  Add 2 tablespoons of water and stir.  Set aside.

Heat a grill or grill pan to medium high heat.  Remove the chicken from the marinade and grill for 2 - 3 minutes per side or until cook through.

To serve, slice rolls and top with chicken and desired toppings.  Drizzle with the sweet onion sauce and enjoy!

A Leaner Chicken Parmesan

A Leaner Chicken Parmesan

Who doesn't love a good Chicken Parmesan?  Tender chicken cutlets are coated with a crispy breading and covered in a tomatoey marinara and ooey gooey cheesy goodness.  These days, many people are looking for healthier versions of their favorite dishes without losing any of the flavor that they love.  Have your Chicken Parm shed the breading and viola --  A Leaner Chicken Parmesan.

After making A Leaner Chicken Parmesan for my personal chef client today, I decided that it would be a dinner my family would enjoy.  And for the first time in about a month, our whole family was home at dinner time.  Besides the slap fight between My Middle One and No Thank You Boy, it was relatively calm around our kitchen island as we ate and discussed our day's events (My Oldest going to Zumba, No Thank You Boy's aching hamstrings from his first day of cross country practice, and My Middle One's major accomplishment of painting her nails purple).  After having first and seconds of the chicken parm, the kids begrudgingly cleared the dishes, emptied the trash and loaded the dishwasher, I packaged up the few extra pieces of chicken so there will be leftovers for the kids to reheat on the days I am working.

I have to say this recipe will be in our dinner rotation on a frequent basis.  And I don't think I will hear too many complaints.

A Leaner Chicken Parmesan

serves 4

adapted from this recipe

Grilled herb chicken breasts are covered in a simple marinara sauce and topped with fresh mozzarella and Parmesan cheese.  The final step of melting the cheese can be done on your outdoor grill so you will not need to heat up your oven on a warm summer day.

4 tablespoons olive oil, divided
1/2 cup chopped onion
2 chopped garlic cloves
salt and pepper
1 (28-ounce) can whole Italian plum tomatoes
6 large fresh basil leaves
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 tablespoons chopped fresh Italian parsley
8 (3 ounce each) thin chicken cutlets
8 slices fresh mozzarella
1/2 cup grated Parmesan cheese
1/2 lb angel hair pasta, cooked, drained and kept warm (skip to make gluten free)

Preheat oven to 450 degrees.

In a small saucepan over medium heat, add 2 tablespoons olive oil, onion, garlic, and a pinch of salt and pepper.  Saute for 6 - 8 minutes until the onions are translucent.  Add the tomatoes, crushing first in your hand and the basil leaves.  Stir to combine and simmer for 15 minutes.

Meanwhile, heat a grill or grill pan to medium high heat.  In a small bowl, add the remaining 2 tablespoons olive oil, rosemary, thyme and parsley.  Season the chicken with salt and pepper and brush both sides with the herb oil.  Grill for 2 - 3 minutes per side or until just cooked through.  Remove to a rimmed baking sheet. 

Spoon some of the marinara sauce over each cutlet and top with a mozzarella slice and a sprinkle of Parmesan cheese.  Bake in oven until the cheese melts.  Alternately, return chicken to the grill and cover.  Remove after a minute or 2 when the cheese has melted.  Serve on top of the pasta with the extra marinara sauce.

Note -- this dish can be made ahead until the step right before the chicken is put in the oven.  Cool the marinara and cheese topped chicken and package for the refrigerator.  When ready to serve, heat in oven for 10 - 15 minutes until cheese is melted and the chicken is heated through.