leftovers: Drunk Chicken Sandwiches with Homemade Baked Chips!

drunk chicken sand. wi homemade chips

Happy belated National Potato Chip Day! Of course I had to get involved with celebrating this day when I saw it on the news! My leftover drunken chicken was ready to be eaten – sandwich & chips it is!

Baked Chips: 

  • Preheat oven to 500degrees
  • Clean 2 potatoes, thinly slice, place on paper towel & pat both sides dry
  • Spray 2 cookies sheets with olive oil cooking spray – arrange slices in one layer
  • Brush tops of slices with 1.5T Earth Balance original
  • Place in oven for 15-20minutes or until edges get golden brown
  • Take out of oven, set on paper towels to cool & sprinkle with salt (any spice could work!)

Drunken Chicken Sandwich: 

  • While chips are baking – place a yellow bell pepper in oven – let bake for 10minutes or until sides are charred
  • In a side bowl mix 1/2C Nayonaise, 2t minced garlic & 2 diced chipotle peppers in adobo sauce – set aside
  • Assemble sandwiches – slice up whole wheat bread (really any bread), slab top side of bread with the mayo mixture
  • Then on the bottom slice place chopped leftover chicken then layer with vegan pepper jack cheese, lettuce, tomato & roasted peppers
  • If you want to jazz this sandwich up – PRESS IT, we did!

Cold day, warm sandwich with crispy baked chips (dip them in the rest of the mayo mixture!). So tasty & a great way to get rid of leftovers, enjoy!

Nutritional Info Per Serving for Chips (Serves 2): 210 calories – 7.5 grams of fat – 32 carbs – 4 grams of protein 
Nutritional Info Per Serving for Mayo (Serves 2): 50 calories – 0 fat – 11 carbs – 2 grams of protein 
Nutritional Info for each Sandwich (approximate): 340 calories – 10 grams of fat – 30 carbs – 33 grams of protein 

Drunken Chicken

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Beer-can chicken! I have always wanted to stick a beer can up a chickens butt – not really. However, a friend mentioned this to me the other day & I was into it. Chicken, beer & butter (vegan of course). What’s not to love about this dinner!

  • Preheat oven to 350degrees
  • Open a 12oz beer (any kind, I used Modelo) & empty out half in baking tin – then pry open the mouth (beer careful! use can opener or husband)
  • Pour 2T melted EarthBalance original, the juice from 1 lemon & stuff sprigs of rosemary in the can – set in pan
  • Get a 4lb unfrozen chicken -take out guts, rinse chicken under water, pat dry with paper towels & cut off any excess white fat around the edge of the cavity
  • Then mix up the seasoning – Emeril’s Essence – 2.5T of paprika, 2T garlic powder &  1T each of salt, black pepper, onion powder, cayenne pepper, oregano & thyme
  • Rub 1T of seasoning blend inside bird
  • Peel breast skin away from meat – rub 1T of seasoning & juice from 1 lemon
  • Pour 2T Earth Balance original all over bird & cover the entire outside with seasoning blend
  • Grab disposable baking tin (filled with half the beer), spray beer can with baking oil & stuff chicken on the can – stand in middle of pan
  • Bake in oven for ~75minutes or until internal temp is 165degrees (I cooked mine for 90minutes)

Once the bird is done, take out of the oven & let rest – slice up & serve mixed greens with a squeeze of lemon. Mouthwatering good!

* Side note : Since the bird cooks straight up lots of the fat drain off AND the goodness in the beer doesn’t even count for calories..it stays in the can & just makes the meat ever so juicy! Healthier bird = healthier me. Always a plus in my book!

Original recipe here !

Nutritional Info Per Serving (Serves 4): 500 calories – 29 grams of fat – 7 carbs – 50 grams of protein 
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