Maple Cheddar Chicken & Smoked Bacon Sandwich


    • 4 slices Schär Deli Style Bread
    • ¼ cup buttermilk
    • ¼ tsp garlic powder
    • ¼ tsp paprika
    • 1 pinch cayenne pepper
    • 2 boneless chicken cutlets, pounded thin
    • 3 tbsp maple syrup
    • 2 tbsp mayonnaise
    • 2 tbsp olive oil
    • ½ cup gluten-free breadcrumbs
    • ¼ tsp salt
    • 1 pinch black pepper
    • 2 pieces curly leaf lettuce
    • 4 slices tomato
    • 4 slices sharp cheddar cheese
    • 4 slices smoked bacon, cooked until crispy
    • avocado (optional)


    Combine buttermilk, garlic powder, paprika and cayenne pepper in a medium bowl. 
    Place chicken cutlets in buttermilk mixture. Cover bowl and place in refrigerator to marinate for 15 minutes. 
    Preheat oven to 400 degrees F. 
    Combine maple syrup and mayonnaise in a small bowl. Set aside. 
    Brush a baking sheet with olive oil. 
    Mix breadcrumbs, salt and pepper in a shallow bowl. 
    Dredge each chicken cutlet in bread crumb mixture, pressing on the crumbs so they adhere to both sides. Place cutlets on prepared baking sheet. 
    Bake cutlets for 8 minutes. Turn each cutlet over and bake for an additional 7 minutes. (Chicken is done when it reaches an internal temperature of 165 degrees F on an instant read thermometer.) 
    Spread one side of bread slices with maple mayonnaise mixture.  
    Evenly layer lettuce, tomato, chicken, avocado, cheese, and bacon on 2 slices of the bread. Top with remaining bread slices.

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