I’m always running around. I love simple and delicious meals that are homemade. One of my favorite places to shop for meats and anything old-fashioned is Steve’s Garden Market in Graham, North Carolina. It definitely has an old-fashioned vibe. Tiny shopping carts are available to navigate the narrow aisles. A wide variety of produce is stacked perfectly on the far right wall. Beautifully, locally harvested potatoes, sweet potatoes and turnips are in abundance. Collard greens and other vegetables are stacked neatly. The back wall, meat cutters are busy as bees cutting various cuts of meat. If you do not see what you want, just ask and they will happily get you anything you might need. Their prices are also very competitive and I love supporting a family-owned, local business!
You are going to love my next recipe. I thought since I create so many wonderful desserts that we should explore one of my favorite lunch or dinner recipes. This chicken is wonderfully moist and flavorful. Grilled Chicken Avocado sandwiches are probably one of my favorites for a great lunch or quick dinner. Marinate the chicken and you can pretty much use it for anything. I love this grilled chicken on a Cobb salad too! Topped with pecans and blue cheese. Here I made sandwiches- I used Cobblestone Bread co. corn dusted rolls. Since I’m running low on my own homemade pickles, I used some Mt. Olive ones. (they are almost as good as my homemade ones!- almost) The sandwich is topped with a thin slice of extra sharp Cabot cheddar cheese. That little bit of bite gives you even more flavor.
Grilled Chicken Avocado Sandwiches
- 3 pounds boneless skinless chicken breasts
- 1/4 cup prepared stone ground mustard
- 1/4 cup olive oil
- 1/2 cup balsamic vinegar
- 2 tablespoons packed brown sugar
- 2 tablespoons onion powder
- 2 teaspoons garlic powder
- salt and pepper to taste
Place the chicken pieces, one at a time in between two layers of wax paper or in a large Ziploc bag. Using a rolling pin or meat tenderizer pound chicken to about 1/2-inch thickness. Using a sharp knife, cut the chicken breasts in half.
In a clean Ziploc bag add the ingredients for the marinate. Squish together good with your fingers. Place flattened chicken pieces in the bag and refrigerate for a minimum of 2-3 hours.
Grill in a hot pan over medium heat, in 2 tablespoons of canola oil and 1 tablespoon of butter, for about 2-3 minutes per side or until no longer pink inside. Use tongs to flip over.
Let rest briefly before assembling on rolls. Spread a thin layer of mayonnaise on one side of a kaiser roll.
Top chicken with slices of fresh tomatoes, lettuce, avocado and Cabot cheddar cheese.