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Chicken Naan-wiches with Date and Yogurt Sauces
Jessie Grearson
Falmouth, ME
2009 Finalist
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(Representing the Northeast Region)
2 boneless, skinless chicken breast halves
1/2 teaspoon salt
1 teaspoon pepper, divided
1-1/4 cups panko
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
1/2 teaspoon garam masala
3/4 cup flour, divided
1 large egg
2 tablespoons light mayonnaise
1/2 teaspoon paprika
3 tablespoons olive oil, divided
2 tablespoons butter, divided
4 large Naan
2 cloves garlic, finely minced
2 medium tomatoes, sliced
4 leaves Boston lettuce
Sweet Date Sauce: recipe follows
Tangy Yogurt Raita: recipe follows
Cut each chicken breast horizontally, stopping 1/2 inch from edge. Open each breast and pound to 1/4 inch thickness or so the chicken is the same size of the Naan bread.* Sprinkle with salt and 1/4 teaspoon of the pepper. In large pie plate, place panko. Stir in cumin, cayenne, garam masala and remaining 3/4 teaspoon pepper. In another pie plate, place 1/2 cup of the flour. In third plate, whisk egg and mayonnaise with paprika; whisk in remaining 3/4 cup flour until smooth. Dredge 1 chicken breast in flour; shake off excess. Then dip chicken in egg mixture to coat; next dip in panko. Repeat with remaining chicken breast. In large non-stick skillet over medium heat, place 2 tablespoons olive oil and 1 tablespoon butter. Add chicken and cook, turning once, about 2 minutes per side or until internal temperature reaches 165° F. Remove and keep warm. Wipe skillet and add remaining 1 tablespoon oil and 1 tablespoon butter. Add garlic and stir until fragrant. Briefly heat Naan in garlic oil, turning once, until soft and golden. Place 1 chicken breast on each Naan and top with tomato slices, lettuce leaves, a generous tablespoon each of Sweet Date Sauce and Tangy Yogurt Sauce and remaining Naan. Cut each sandwich in half and then, half again. Serve with extra sauces for dipping. Two Naan-wiches make 4 servings.
Sweet Date Sauce: In 1-1/2 cups of water, simmer 5 ounces dried dates about 15 minutes or until soft. Cool slightly and place dates and liquid in blender; process until fine. Add 1 teaspoon tamarind paste (or 2 tablespoons fresh lime juice); 1 tablespoon brown sugar; 1/2 teaspoon salt; 1 teaspoon cumin; 1/2 teaspoon pepper; 3 teaspoons lemon juice; and 2 tablespoons water. Process to smooth sauce. Additional sauce may be frozen.
Tangy Yogurt Raita: In small food processor, place 1 cup low fat plain yogurt and 1 cup lightly packed fresh cilantro. Process until sauce turns pale green and cilantro is finely incorporated. Spoon into medium bowl and stir in 1/4 cup finely grated carrot; 1 cup finely minced sweet onion; 1/2 cup grated cucumber, drained; 1/2 teaspoon ground cumin; 1/4 teaspoon cayenne; and 1/2 teaspoon salt.
*Note: If chicken breast halves are too large to fit on Naan bread, cut each breast in half to fit bread.
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