Yesterday being Friday meant that I was again too tired to cook. Not wanting pizza or other fast food take out, I looked in the refrigerator and realized I had a lot of leftovers from the week. I had some ham, roasted pork and pulled chicken. What to do with all that food and be easy. Break out the old George Foreman Grill and make grilled sandwiches.
I had two slices of honey wheat bread with a slice of swiss and provolone cheese with a big slice of roasted pork, sliced red onion, sliced avocado, two kosher pickle slices, stone ground mustard and grilled them in the George Foreman. It took about two minutes and by the time I realized I did not take a photo, it was all gone.
Great way to do away with the left overs we end up with at the end of our weeks.
If you don’t have any Panko bread crumbs you can substitute regular bread crumbs.
2 tbsp Olive Oil
2 Whole Chicken breast, boneles and skinless
Salt and Pepper
6 Teaspoon Stone ground mustard
2 Cup Panko bread crumbs
Cut the chicken into 1/2″ medallions and season with salt and pepper. Spread 1/4 teaspoon of
mustard on one side of the chicken. Place chicken mustard side down in the bread crumbs and
spread 1/4 teaspoon of mustard on the other side of the chicken, then turn in the bread crumbs and
cover all sides of the chicken. Shake of any excess bread crumbs and remove to a plate, repeat for
each medallion. Heat 1 tablespoon of olive oil in a skillet. When hot add the chicken and brown on
each side them remove to a serving plate. Repeat for the remaining medallions. Serve with
cauliflower and oven roasted potatoes.