Rich, sweet, and crunchy—what more can you ask of a chicken sandwich? Use a grainy bakery loaf, thickly sliced, to sandwich the coated chicken patties. Lightly pounding the chicken to an even thickness ensures it will cook evenly and stay moist. A Zesty Bite created this recipe from an ingredient list submitted by Adeline T., who was a finalist in the Just BARE Chicken +5 Ingredient Challenge.


  1. Heat oven to 425°F. Place chicken fillets between pieces of plastic wrap or waxed paper. Pound with a rolling pin or meat mallet until an even thickness. Season with salt and pepper.

  2. Place chicken in a large cast-iron or oven-safe skillet. Spread marmalade over chicken.

  3. Bake 10 minutes. Remove skillet from oven; sprinkle almonds and coconut evenly over each breast. Return to oven; bake about 5 minutes longer or until no longer pink in center.

  4. Meanwhile, spread cream cheese on 3 slices of toasted bread. Place cooked chicken on toast; top with remaining toasted bread. Secure sandwich with wooden picks; cut in half to serve.


Just BARE® Boneless Skinless Chicken Thighs may be substituted for Just BARE® Boneless Skinless Chicken Breasts.
