Island Chicken Sandwiches

(This recipe was first posted in conjunction with the Meijer Ad Week of 2/19/12 - 2/25/12)

On our recent California vacation, we ate supper at the home of our friends.  They served these delicious chicken sandwiches, and after one bite, my husband said "You HAVE to get this recipe!"

Ingredients:

3 English Muffins, halved (or use English Muffin Bread!)
2 large or 3 small boneless skinless chicken breast pieces
2 Tbsp butter or margarine
1/2 - 1 tsp salt, to taste
3/4 cup mayonnaise
1 tsp lemon juice (or orange or lime juice)
1 tsp dill weed
6 slices pineapple
6 slices cheddar cheese

Directions:

Thaw chicken breast if frozen.  Trim all visible fat from chicken breast pieces.  Pound flat if they are fresh, or leave as is if you're using the thinner, frozen version.  Cut each breast into two or three equal chunks, so that you end up with six small pieces.  Cook chicken in butter 3-4 minutes on each side, until lightly browned.  Cover pan tightly, reduce heat, and simmer 15 minutes, flipping over halfway through cooking time.  Meanwhile, toast English Muffins lightly.  Sprinkle chicken with salt.  In a small bowl, combine mayonnaise, lemon juice, and dill.  Spread 2/3 of this mixture on the toasted English Muffin halves, then place chicken pieces on English Muffins.  Top with pineapple, then drizzle the remaining mayonnaise mixture over top.  Place cheese on top of pineapple.  Secure each sandwich with a toothpick.  Broil on a cookie sheet 3-4 minutes or until cheese is melted. 

Options and Tips

• You might want to eat these with a fork...even though it's a sandwich, it's not exactly finger food.
• Easily doubled, or make 1 1/2 times the recipe.  A can of sliced pineapple contains 9-10 slices, so making 1 1/2 times the recipe would work out well.

This recipe in its original form can be found on page 78 of the Redlands Hope Christian School "Our Favorites With A Twist" cookbook.  I made a few adjustments to the measurements and instructions. The original recipe was submitted by Kellie Jabaay, and served to us by Rachel Feenstra.

This recipe is linked to the Recipe Roundtable over at Sarah's Deals.