Poached Chicken Sandwiches

Avocado & Parm Chicken Sandwich
recipe credit: everyday food mag - january/february 2010 issue

Mash avocado with fresh lemon juice & salt to taste. Spread on white/wheat bread and top with poached chicken & shaved parmesan.


Hummus & Carrots: spread hummus on rustic country bread. Top with arugula, sliced poached chicken, and shredded carrots.

Zucchini & Pesto: Layer pesto, sliced poached chicken, and zucchini ribbons (shaved with a vegetable peeler) on dark rye bread.

The Classic: Spread mayonnaise on whole wheat bread. Top with lettuce, tomato slices & sliced poached chicken.

Basic Poached Chicken

serves 4

1/2 medium yellow onion, halved
1 medium carrot, cut into thirds
1 celery stalk, cut into thirds
2 garlic cloves, peeled
1/2 lemon, sliced (optional)
1 tsp coarse salt
1 tsp black pepper
3 sprigs thyme or parsley
4 boneless, skinless chicken breast halves

In a large, straight-sided skillet or pot, combine all ingredients except chicken; cover with water by 1/2 inch. Bring to a boil over high. Add chicken and return to a boil. Cook 3 minutes, then cover skillet and remove from heat. Let stand until chicken is cooked through., 15 to 18 minutes., flipping halfway through. Remove chicken from poaching liquid immediately.

** you can flavor the poaching liquid with whatever aromatics you have on hand - this recipe is just a guideline. Try fresh ginger and soy sauce or orange and rosemary.

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