Everyone wins with Chicken!

recipe book Here are 72 fantastic, innovative and creative recipes submitted by MPs for the 2012 recipe contest pesto Chicken Philly Melt by Hon. Vic Toews•7 Chow-Style BBQ Sandwich by Olivia Chow•8 Canadian BBQ Chicken by Sylvain Chicoine•10 Honey I Barbecued the Chicken by Hon. John McKay•12 Southwest Chicken Sandwich by Barry Devolin•13 Mango, Cashew Chicken by Mathieu Ravignat•14 Spicy Chicken Ciabatta Sandwich By Hon. Rob Nicholson•15 Grilled Chicken Souvlaki by Patricia Davidson•16 The All-Canadian Maple Cheddar Chicken Sandwich by Hon. Rona Ambrose•17 Swiss Chalet-style Chicken Sandwich by Carol Hughes•18 Chicken Sandwich with Apples and Mango by Tyrone Benskin•19 Gooey Chicken Sandwich by Rodney Weston•20 Zesty Lime Chicken Sandwich by Paul Dewar•21 Geoff’s Cranberry Chutney Chicken Sandwich by Hon. Geoff Regan•22 Keddy’s Cayenne Chicken Sandwich by Gerald Keddy•23 Honey Soy-Glazed Chicken BLT by Brad Butt•24 Popeye Chicken by Daryl Kramp•25 Grilled Chicken Breasts in a Mango-Curry Marinade by Chris Charlton•26 Chicken Salsa Sandwich Grill by Megan Leslie•27 Mathyssen BBQ Chicken by Irene Mathyssen•28 ORANGE CHICKEN Sandwich by Marie-Claude Morin•29 Carol’s Big Fat Greek Sammy by Ray Boughen•30 Chicken Sandwich Mojito by Hon. Carolyn Bennett•31 The Malpeque Mammoth by Hon. Wayne Easter•32 CURRY AND RAISIN CHICKEN PITA by Jacques Gourde•33 The Island’s Best Chicken Sandwich by Sean Casey•34 Chicken Mexicano by Ryan Leef•35 The Fighting Newfoundlander’s Lip-Smacking Screech-Grilled Chicken by Ryan Cleary•36 Grilled Chicken Waldorf Sandwich by Glenn Thibeault•37 Grilled Jerk Chicken by Hon. Scott Brison•38 MANGO AND AVOCADO CHICKEN Sandwich by Laurin Liu•39 Chipotle Avocado Chicken Melts by Hon. Judy Sgro•40 Alex’s Arriba Canada Day Chicken with Salsa Fresca by Alex Atamanenko•41 Queen’s Diamond Jubilee Chicken Sandwich by Hon. Lisa Raitt•42 Cowboy’s Chicken by Hon. Gerry Ritz•43 Out-of-this-World Chicken Pita Wrap by Marc Garneau•44 The Toronto Crunch by Hon. Bob Rae•45 The Murray Munch by Joyce Murray•46 Waffle Maple Chicken Sandwich by Joe Preston•47 Acadian-Cajun Spiced Chicken on Bannock with Nova Scotia Chow-Chow by Rodger Cuzner•48 Grilled Chicken Cacciatore by LaVar Payne•49 Chicken Burger with Goat Cheese and Basil by Malcolm Allen•50 Perfect Summer Sandwich by Linda Duncan•51 Key Lime Grilled Chicken on Ciabatta Roll by Scott Simms•52 Chipotle Grilled Chicken with Avocado Sandwich by John Rafferty•53 CHICKEN-Oka-PEPPER SANDWICH by Mylène Freeman•54 MARINATED CHICKEN ON ciabatta BREAD by Pierre Dionne Labelle•55 Chicken and Brie Ciabatta by Jean Crowder•56 Braid’s Better Butter Chicken on a Bun by Peter Braid•57 GRILLED GOAT CHEESE Sandwich by Ruth Ellen Brosseau•58 Canuck Grilled Chicken Sandwich by Royal Galipeau•59 Saint Boniface Left-over Chicken Salad Bunwich by Shelly Glover•60 Dutch Thunder-Burger by Rick Dykstra•61 Greek Chicken Burger by Costas Menegakis•62 Tom’s Terrific Chicken Sandwich by Tom Lukiwski•63 Honey Mustard Chicken Burgers by Blake Richards•64 Barbecue Tandoori Chicken by Hon. Tim Uppal•65 Best BBQ Grilled Chicken by Garry Breitkreuz•66 Summer Maple Chicken Sandwich by Brian Masse•67 The John Candy by Phil McColeman•68 Simply Delicious Tunnel BBQ Chicken Sandwich by Hon. Peter Van Loan•69 Not-for-the-faint-of-heart bbq chicken breast on a grilled ciabatta bun by Hon. Laurie Hawn•70 MAPLE-GRILLED chicken TREAT by Sana Hassainia•71 Maple Bacon Chicken Sandwich by Scott Andrews•72 Mexi casa quebec by Isabelle Morin•73 Jason’s Spicy Korean BBQ Sandwich by Hon. Jason Kenney•74 Canada Day Chicken Wrap by Joy Smith•75 Chilliwack­­­–Fraser Canyon Chicken Sandwich by Mark Strahl•76 The Capital Burger by Hon. Keith Ashfield•77 QUEBEC-sTYLE GRILLED CHICKEN Sandwich by Maria Mourani•78 PINEAPPLE CHICKEN FILET by Louis Plamondon•79 Kelowna–Lake Country Sunshine Chicken Burger by Ron Cannan•80 Linda Mallett’s Orange Ginger Chicken on a Panini by Hon. Lynne Yelich•81 1st Place winner 1 Tbsp(15mL)jalapeños,chopped(optional) 1 Tbsp(15mL)mayonnaise 2 Tbsp(30mL)fresh pesto pesto mayonnaise: fresh garlic,crushed balsamic vinegar olive oil marinade: 1 6-inchCiabattabun splash ofbalsamicvinegar shredded lettuce 3 slicesoftomato ¼ ofanonion,sliced 3 slicesof2-year-old Bothwellcheddar oregano, totaste Montreal steakspice,totaste ¼ ofared pepper, sliced ¼ ofagreen pepper, sliced 1 boneless,skinlesschicken breast ingredients A, PROVENCHER MANITOBA, by Hon.VicToews Philly Melt Pesto Chicken Close sandwich,press downandenjoy! the tomatoandsomefresh cracked pepper. Add asplashofbalsamicvinegarontop on topofthechicken. Add shredded lettuceandslicedtomato is notoverlycrispy. BBQ untilthecheesemelts,ensuringbun Place bunsopenfaceonthetoprackof and 2 halves oftheother slice onthetopbun. Put 2slicesofcheddarontopthechicken of thebun,followedbyslicedchicken. Place sautéedveggiesonthebottomhalf Slice chicken todesired thickness. then applytobothsidesofCiabattabun. Mix pestowithmayonnaiseandjalapeños a smallamountofoliveoilandoregano. pepper, red pepperandonioninapanwith While barbecuingthechicken, sautégreen blackened outside. BBQ onhighheattoensure acrisp,butnot Add Montreal steakspicetochicken and vinegar, oliveoilandfresh garlic. Marinate chicken overnightwithbalsamic directions

7 directions basil, Combine canola oil, cumin, turmeric, sauce, lime garlic, soy ginger, mint, cilantro, and puree. juice and honey in a food processor for in refrigerator breast Marinate chicken 2 hours. until internal Brush grill with oil. BBQ chicken 165°F (74°C), about reaches temperature 6 minutes in Kaiser Place chicken each side. to warm bun. roll, garnish with cilantro and grill Garnish with arugula. 1½ times this I usually make When I make *Tip: some of the marinade the marinade. I reserve and then use it in adding the chicken before the last few minutes of grilling, or just brush flavour. it on after for extra adina

ingredients 1 Tbsp (15 mL) canola oil ¼ tsp (1.25 mL) cumin ¼ tsp (1.25 mL) turmeric 2 Tbsp (30 mL) basil 2 Tbsp (30 mL) mint 2 Tbsp (30 mL) cilantro ginger 1 Tbsp (15 mL) chopped fresh 1 Tbsp (15 mL) chopped garlic 4 tsp (20 mL) soy sauce 1 Tbsp (15 mL) lime juice 1 Tbsp (15 mL) local honey breast 1 boneless, skinless chicken cilantro (for garnish) 1 Kaiser roll arugula Chow by Olivia h Sandwic BBQ tyle Style Chow- nity—Sp RIO, Tri ONTA 8 2nd Place winner

directions Heat the BBQ. heat and In a skillet, heat oil over medium honey, fry the onion and garlic. Add ketchup, Worcestershire vinegar, cider brown sugar, for Cook this mixture sauce, salt and pepper. the sauce. Remove a few minutes to thicken from heat and let stand. in the sauce to coat well. Dip the chicken on the BBQ for 10 to 15 minutes,Cook chicken turning once. to the skillet with the Return the chicken for about sauce. Simmer over medium heat 5 minutes each side. toasted Kaiser on previously Serve the chicken roll, topped with lettuce, tomato and onion.

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ingredients ¼ small onion, minced 1 garlic clove, minced 2½ Tbsp (37 mL) ketchup 1½ Tbsp (22 mL) honey 1½ Tbsp (22 mL) brown sugar 1 Tbsp (15 mL) cider vinegar sauce ½ Tbsp (7 mL) Worcestershire 1 pinch salt pepper 1 pinch freshly-ground (about 140 g) breast 1 boneless, skinless chicken lettuce, for garnish sliced, for garnish tomato, onion, sliced, for garnish ¾ Tbsp (11 mL) olive oil 1 Kaiser roll ylvain Chicoine by Sylvain

anadian Canadian a âteaugu Ch Quebec, Chicken BBQ 10 3rd Place winner

directions brown sugar, Mix the chili powders, paprika, with the oil thyme, salt and pepper together Letand rub all over the chicken. sit in fridge hours. for at least two hours or up to 24 honey glaze Set aside a ¼ cup (60 mL) of the once it is cooked. to drizzle over chicken chicken Heat one side of the BBQ and sear and cook on hot grill then move to cool side until almost done. baste again Baste with the sauce and turn and an internal until meat thermometer reaches of 165°F (74°C). temperature drizzle Place on a bun of your choice and sauce. Enjoy! with remaining ay

(like sriracha or sambal olek) sriracha (like (or ½ tsp (2.5 mL) dried) honey glaze: ¼ cup (60 mL) honey 1 Tbsp (15 mL) soy sauce 1 Tbsp (15 mL) ketchup 2 tsp (10 mL) Dijon mustard sauce 2 tsp (10 mL) Worcestershire 2 tsp (10 mL) cider vinegar ½ tsp (2.5 mL) Asian chili paste 1 tsp (5 mL) sesame oil ingredients 2 tsp (10 mL) chili powder ¼ tsp (1.25 mL) chipotle chili powder 2 tsp (10 mL) sweet paprika 2 tsp (10 mL) brown sugar thyme 1 tsp (5 mL) chopped fresh ½ tsp (2.5 mL) salt ½ tsp (2.5 mL) pepper 2 Tbsp (30 mL) olive oil breasts 4 boneless, skinless chicken by Hon. John McK by Hon. Barbecued I Honey Guildwood h— arboroug RIO, Sc ONTA icken icken the Ch 12 thing aheadoftime. because youcan prepare every- This isagreat recipe foracrowd salsa (forgarnish) fresh cilantro(forgarnish) sliced avocadoorguacamole(forgarnish) sliced tomatoes(forgarnish) shredded lettuce(forgarnish) fresh bunsortortillawraps 1 packageoffajitaseasoningmix ¼ cup(60mL)ofchicken broth(orwater) 2 lbs(1kg)ofboneless,skinlesschicken breast ingredients ONTARIO, Haliburton—Kaw by BarryDevolin Chicken Sandwich Southwest tortilla wrap.Enjoy. Pile thechicken andfresh veggiesonabunor liquid andpullthechicken apartwithafork. When thechicken isdone,drainanyexcess for 8hoursoronhigh4hours. broth andfajitaseasoningmix.Cookonlow In yourslowcooker, placethechicken, chicken directions kes—Brock artha La

13 directions and Cook shallots in oil, then add chicken and curry cashews, add a little bit of water last minute of cooking add then, at powder, mango. piece of fresh with Add to your favorite sandwich bread or good mustard (mayo, your favorite spread Canadian butter).

ingredients vegetable oil diced shallots French cut bite-sized breasts chicken cooked salted cashew nuts spice mix)a hint of curry powder (or your favorite mangos, diced fresh favourite sandwich bread favourite spread A juicy, salty and sweet chicken and sweet chicken salty A juicy, sandwich. Ravignat hieu by Mat Chicken iac Pont Quebec, hewCas Mango, 14 tomato, sliced lettuce grilled orpickledeggplant 3 Ciabatta,split 3 chicken breasts sandwich: 2 Tbsp(30mL)oliveoil 1 tsp(5mL)cayenne 1 tsp(5mL)pepper 1 tsp(5mL)cumin 1 Tbsp(15mL)paprika 1 Tbsp(15mL)salt 1 Tbsp(15mL)sage 2 Tbsp(30mL)brownsugar rub: ingredients ONTARIO, NiagrF By Hon.RobNicholson Ciabatta Sandwic h Spicy Chicken Enjoy! per side.Addlettuceandtomato. breasts andeggplant.Grillagainfor2minutes On Ciaba and slice. ature rest of 165°F(74°C).Let for10minutes meat thermometerreaches aninternaltemper breasts andgrillonmediumhighheatuntil Mix allrubingredients together, rubonchicken directions alls tta splitbread, addslicedchicken - 15 Grill the chicken breasts until thoroughly breasts Grill the chicken or until a thermometer inserted into cooked 165°F (74°C). reads the chicken for from grill and let it rest Remove chicken at least 5 minutes. a side to Place pitas on grill for 15 seconds heat up. place on a cutting has rested, Once the chicken and cut into pieces (doing this before board means you will lose your juices the meat rests on the cutting board). with your previously Combine the chicken and sit in a pita, ingredients fresh prepared down and enjoy. will encourage This delicious recipe Warning: you do a couple sure second-helpings, so make for those hungry breasts seasoned chicken extra eaters in your household! leftovers can be used in Extra chicken Tip: salads for other mealtime ideas. Greek

atricia Davidson atricia

(or other type of olive) Start by marinating the chicken breast. breast. Start by marinating the chicken Lightly brush both sides with olive oil. season the using as much as you prefer, Next, both sides using Greek on breast chicken seasoning. to marinate for breasts Allow the chicken directions 1 cup (250 mL) feta cheese 1 cup (250 mL) old cheddar cheese, grated 1 cup (250 mL) tzatziki sauce 4 pitas 1-2 hours. ingredients breasts 4 boneless, skinless chicken olive oil herbs seasoning or your favourite fresh Greek finely-diced pepper, 1 green sliced 1 cucumber, onion, finely-sliced 1 red 1 cup (250 mL) Kalamata olives reek seasonings with fresh, grilled of authentic Greek seasonings with fresh, grilledCanadian This recipe combines the tastes for an out of this world flavour you and your chicken and fresh Ontario produce and a pita wrap prepare using quality Canadian chicken and fresh produce family will love. For best results, per pita serving. Use approximately 1 chicken breast from your local grocer. by P Souvlaki Lamrnia— RIO, Sa ONTA on bt ChickenGrilled 16 cheese. maple syrupandCanadian cheddar andsaltywithreal Canadian sweet combination of has thatperfect chicken sandwich This all-Canadian 1 sliceCanadiancheddarcheese Canadian maplesyrup,totaste 1 boneless,skinlesschicken breast ingredients TA, Edmontn—SpruceGrove ALBERTA, by Hon.RonaAmbrose Chicken Sandwich Maple Cheddar The All- syrup caramelizeandit’sready forthebun! the cheddarcheesemeltabit,andmaple of Canadiancheddarcheeseontop.Let with Canadianmaplesyrupandslapapiece Just before youtake itoffthegrill,baste reaches 165°F(74°C). medium heatuntiltheinternaltemperature Grill yourchicken breast ontheBBQover directions Canadian

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directions as indicated on Marinate the chicken the package. or on an Cook on BBQ over medium heat indoor grill until the internal temperature 165°F (74°C). reaches lettuce, toppings (mayo, with desired Top and spicy tomatoes, bacon, pickles, sweet or whatever tempts your taste buds). mustard g skasin Kapu — itouli n Man

Quick and simple – for peopleQuick and simple – on the go! ingredients breasts 1 lb (500 g) boneless, skinless chicken Marinade 1 envelope of Swiss Chalet Chicken hes by Carol Hug h Sandwic Chicken ma— RIO, Algo ONTA Chalet-style Swiss 18 arugula fordressing mango chutneyasdressing 4 sliceswholewheatormultigrainbread salt, pepper, totaste 1-2 heapingTbsp(15–30mL)lightmayo 1 stalkcelery, finelychopped ½ apple(firm,semi-sweet),finelychopped 1 cup(250mL)roastchicken, chopped ingredients Quebec, Jeanne-LeBer by TyroneBenskin with ApplesandMango Chicken Sandwich Cut inhalfandserve. with chutneyspread. Dress chicken witharugulaandtop of chicken. On theotherslice,place2-3Tbsp(30–45mL) 1 tsp(5mL)chutney. Dress oneslicepersandwichwith Lightly toastthebread. Mix allingredients together. directions

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To build the sandwich: To a thin layer on bottom bun. spread If using pesto, bun. a layer of marinara sauce on bottom Spread Tbsps on bun, pour a couple more chicken Pile be don’t of marinara sauce on top of chicken, sauce it up. shy, Place chicken. Slice bocconcini and place over sheet. Returnthis part of sandwich on a baking but no longer this part of sandwich to a warm a bit. Close lidflaming grill so the cheese melts Once cheese in melted, and check frequently. chopped basil,place bun back on plate, add fresh add some arugula and place top of bun on sand- basil spread (If using pesto in place of fresh wich. another thin layer of pesto on top portion of bun). Slice in half and enjoy! Slice bun and drizzle both sides with olive oil ORSlice bun and drizzle both sides with basil. of fresh leave plain if using pesto in place warmed Grill buns, oil side down, until just and a bit brown. Set on a plate. angle. and slice at an Remove foil from chicken

is used in place of fresh basil) is used in place of fresh is the perfect way to enjoy a grilled chickenis the perfect way to enjoy a grilled colourful moist, gooey, sandwich. It’s breast Enjoy! and full of flavour. This delicious, saucy and healthy sandwichThis delicious, saucy and healthy directions with salt and pepper breast Season chicken to taste. through Grill outdoors or indoors until cooked 165°F (74°C). reaches or internal temperature aside to Cover with tinfoil and set chicken for at least 5 minutes. on a cutting board rest 1 large Kaiser bun 1 large breast chicken 1 4-5 oz (140 g) boneless, skinless or sea salt, to taste coarse Kosher to taste ground coarse pepper, fresh basil leaves OR 2-3 chopped fresh 1 Tbsp (15 mL) pesto balls bocconcini mozzarella 2 fresh if pesto 1 tsp (5 mL) olive oil (not required sauce ¼-½ cup (60–125 mL) marinara Arugula handful of fresh Weston by Rodney ingredients h Sandwic hn aint Jo WICK , S BRU NS NEW ChickenGooey 20 mayonnaise, totaste(forgarnish) cheddar cheese,thinly-sliced(forgarnish) avocado, thinly-sliced(forgarnish) ¼ cup(60mL)limejuice ½ cup(125mL)ofcoriander, chopped 2 garliccloves,crushed 2 Tbsp(30mL)zestoflime marinade: 2 slicesfreshly-baked brownbread 1 boneless,skinlesschicken breast ingredients So delicious,it’s todiefor. ONTARIO, Ottaw by P Chicken Sandwich Zesty Lime aul Dewar and mayonnaise. thin slicesofripeavocado, cheddarcheese serve itonfreshly baked brownbread with Cut thechicken breast intothinslicesand two hoursthenBBQ. Marinate chicken, covered, inthefridgefor directions a Centre

21 directions mayonnaise on both slices of bread. Spread them meat and place Cut two slices of breast slices. on one of the bread and a Add the leaf lettuce, sliced tomato, little cranberry chutney. and serve Cut the sandwich on the diagonal with two pieces of dill pickle quartered lengthwise.

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ingredients breast 1 boneless, skinless chicken 2 slices multigrain bread mayonnaise, to taste leaf lettuce (for garnish) sliced ripe tomato (for garnish) amount (for garnish) small cranberry chutney, Geoff Regan by Hon. utney ChickenChutney h Sandwic COTIA, S NOVA alifa H Geoff’s 22 salt andpepper, totaste cayenne pepper, totaste mayonnaise butter 1 garden tomato 1 cloveofgarlic,crushed 1 boneless,skinlesschicken breast 1 avocado 2 slicesofwhitebread 2 Tbsp(30mL)oliveoil ingredients A, SouthShore NOVA SCOTIA, by GeraldKeddy Chicken Sandwich Cayenne Keddy’s Enjoy! breast aswellsaltandpeppertotaste. Add theslicedavocado, tomato, andchicken the twoslicesofbread. Spread thebutterandmayonnaiselightlyon tomato andavocado. While fryingthechicken, slicethegarden lightly totaste. garlic, andsprinklewithcayennepepper over mediumheatwiththeoliveoil,crushed Slice thechicken breast andthenfryinapan directions —St . Margret ’s

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Bread & Honey Festival. th

Preheat a small frying pan over medium-low heat Preheat pan is hot.and add the vegetable oil once the cook in the pan and Lay the wrapped chicken the Turn on the first side about 2 minutes. chicken over and cook for an additional 2 minutes. time. Repeat these turns one more be for doneness. It must Check the chicken through and have an internal temperature cooked be brownof 165°F (74°C). The bacon should and crisp on the two sides. a temperatureRemove from heat and let cool to easy enough to handle. honey and spread Lay out the two slices of bread onto the bottom slice and the mayonnaisemustard onto the top slice. and Remove the toothpicks from the chicken on a diagonal in ¼” (½ cm) cuts.slice the chicken on the bottom slice of bread Lay the chicken so that it covers the surface evenly and top onion, lettuce and tomato slices. with red slice of bread. the remaining top with Finally, Serve with a nice chunk of cheese and a dill pickle. Glazed icken BLT Chicken directions soy sauce, and ground black Mix the honey, pepper together in a small mixing bowl. Add completely and toss to cover the chicken chicken Cover the bowl and refrigerate with the mixture. for half an hour just to marinate for a short time. onion.Meanwhile, slice tomatoes, lettuce and red is marinated, lay out the two Once chicken pieces of bacon on a plate and roll the chicken snuggly. up in the bacon, wrapping the chicken the bacon with a couple of wooden Secure tooth picks. marinade: honey 1 tsp (5 mL) of your favourite local 1 tsp (5 mL) soy sauce (tamari) 1 pinch ground black pepper 4 oz boneless, skinless chicken breasts or tenderloins breasts 4 oz boneless, skinless chicken 2 strips bacon 1 tsp (5 mL) vegetable oil 1 tsp (5 mL) honey mustard 1 Tbsp (15 mL) mayonnaise 2 thick slices of whole wheat bread This sandwich delivers amazing flavours inspired by the Streetsville “Bread & Honey”This sandwich delivers amazing Festival, community. This year marks our 40 a local annual celebration in my ingredients Buttby Brad ille treetsv uga—S ssissa RIO, Mi ONTA Soy- Honey Much like the sandwich, it showcases all the flavours Streetsville has to offer. all the flavours Streetsville has to offer. Much like the sandwich, it showcases 24 pinch oftarragon 1 cup(250mL)spinach,shredded 1 cup(250mL)Hollandaisesauce Popeye Sauce 4 leavesoflettuce 4 bunsofchoice ½ cup(125mL)Worcestershire sauce ½ cup(125mL)oliveoil 4 boneless,skinless,chicken breasts, cooked ingredients (whole orsliced) ONTARIO, princeedw by DarylKramp Popeye Chicken out ontobun. heated Popeye sauceandthenspoon ortong medallions (4-5)andsoakinalarge panof cold. Mypreference istocutchicken into otherwise onemustthinoutthesauceifserved Note: Bestwhensauceiskept onalowheat sauce andlettuce(orgarnishesofchoice). Place chicken onbunandtopwithPopeye small saucepan.Mixwellandheatthrough. Hollandaise sauce,spinachandtarragonin Prepare Popeye saucebycombiningthe before slicing. sandwich, letitrest onaplatefor5–7minutes (74°C). Ifyouare slicingthechicken forthis once, untilameatthermometerreads 165°F BBQ chicken onmedium-highheat,turning for 1-2hours. in oliveoilandWorcestershire sauceinrefrigerator In are-sealable plasticbag,marinatechicken directions ard—hastings

25 directions in a glass baking dish. breasts Arrange chicken small in a Whisk together marinade ingredients (for bowl. Reserve 3 Tbsp (45 mL) marinade over marinade basting) and pour remaining pieces to coat both sides with Turn chicken. the refrigeratormarinade. Cover and marinate in overnight. for at least 1 hour and preferably grill to medium setting and lightly oil Preheat grill rack. for from marinade and grill Remove chicken the internal about 5 minutes per side or until 165°F (74°C). reaches of the chicken temperature marinade. Baste with reserved on bun and garnish with breast Place chicken onion and tomato slices, lettuce and light with cheese slice if desired. mayonnaise. Top Marinade Curry in Mou nta ton

cup (75 mL) mango chutney 3 / marinade 1 ingredients breasts 4 boneless, skinless chicken 4 buns of choice, sliced onion, sliced thinly 1 red sliced 1 tomato, 4 servings of lettuce leaf 2 Tbsp (30 mL) light mayonnaise 4 slices of Havarti cheese (optional) Charlton by Chris reasts in a in a Breasts Mango- il RIO, Ham ONTA ickenCh Grilled 3 Tbsp (45 mL) liquid honey lime juice 2 Tbsp (30 mL) freshly-squeezed soy sauce 1 Tbsp (15 mL) reduced-sodium 1 tsp (5 mL) curry powder 1 tsp (5 mL) minced garlic ½ tsp (2.5 mL) ground cumin chopped cilantro, ¼ cup (60 mL) fresh 2 Tbsp (30 mL) canola oil 26 a fewdropsfresh lemonjuice(optional) salt andpepper, totaste 4 large lettuceleaves 4 hamburger buns 1 2 Tbsp(30mL)oliveoil 3 wholegarliccloves ½ cup(125mL)salsa 4 boneless,skinlesschicken breast halves ingredients / 3 cup(75mL)cheddarcheese,shredded A, HalifaNOVA SCOTIA, by MeganLeslie Sandwich Grill Chicken Salsa 30 minutesbefore grillingchicken overhotcoals. which thegarliccloveshavebeenpressed for grill. Marinatechicken breasts inoliveoilinto Variation: This canbeprepared ontheoutdoor about 2minutes. under broilerjustuntilcheesehasmelted, Top withsalsa andshredded cheese; run if desired. a fewdropsoffreshly-squeezed lemonjuice, Sprinkle lightlywithsaltandpepper, and onto toastedbuns. breast into3or4piecesanddivideevenly Remove skilletfromheat.Sliceeachchicken golden ontheinside. if preferred) andbroilortoastuntillightly with afewdropsofoliveoil(ormeltedbutter Meanwhile, brushhamburger bunslightly brown, asthiswillmake theoilbitter. oil usingafork.Removeiftheclovesbeginto roasted appearance,thencrushthemintothe Turn garlicclovesuntilbothsidesachievea and opaqueoruntildoneto165°F(74°C). 5–7 minutesoneachsideuntilchicken iswhite In askillet,sautéchicken withgarlicclovesfor directions x

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in the for 15–20 minutes while refrigerator BBQ. pre-heating an outdoor grill to medium heat. Preheat grill, cook chicken, on the prepared Place chicken BBQ turning once and brush with remaining moist and lock in flavour. sauce to keep potatoes. Serve with salads or baked directions glass bowl mix lemon juice, vegetable In a large basil, red and garlic powder, oregano, oil, vinegar, soy sauce and mustard. ketchup, pepper flakes, pieces in the bowl, and season Place chicken Cover and marinate lightly with pepper.

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ingredients 1 Tbsp (15 mL) lemon juice ¼ cup (60 mL) vegetable oil ¼ cup (60 mL) vinegar 1 tsp (5 mL) dried oregano 2 tsp (10 mL) garlic powder 1 Tbsp (15 mL) sweet basil 1½ cup (350 mL) ketchup mustard 1 tsp (5 mL) prepared legs and/or breasts 4–6 chicken to taste pepper, 1 tsp (5 mL) soy sauce pepper flakes a dash of red hyssen Mat by Irene Chicken BBQ ndon RIO, Lo ONTA hyssen Mat 28 ¼ cup(60mL)sesameseed 2 tsp(10mL)fresh ginger, grated 2 Tbsp(30mL)soysauce 1 cup(250mL)orangejuice marinade: salt andpepper, totaste lettuce alfalfa squash rings 2 carrots,grated 4 Ciabattabuns 4 averagesizechicken breasts ingredients Quebec, Saint by Marie- Sandwich ORANGE CHICKEN taste. Enjoy! alfalfa andlettuce.Addsaltpepperto sesame seeds.Addthegratedcarrots, bread. Addthegrilledsquashringsand Serve thechicken breasts ontheCiabatta frying pan. Grill thesesameseedsandsquashringsina 165°F (74°C)orabout5minutesforeachside. is welldoneandthemeatthermometerindicates Grill thechicken overmoderateheatuntilit the refrigerator for4hours. plastic bag.Marinatethechicken breasts in and putchicken withmarinadeinare-sealable Prepare themarinadebymixingingredients directions -Hy acinthe—Bagot laude Morin Claude

29 at at Combine all tzatziki sauce ingredients in in Combine all tzatziki sauce ingredients chilled. a bowl, mix well. Refrigerate until into a re-sealable Place all marinade ingredients breasts, Add chicken plastic bag and shake. well coated. pieces are until chicken and shake Marinate 2–4 hours in the refrigerator. heat (over unlit burner). BBQ using indirect place a slice is nearly cooked, When chicken to soften. of feta cheese on top just long enough or use a whole piece Slice barbecued chicken to assemble the sandwich. Add your favourite fixings. ENJOY! directions ser lli Pa AN,

grated and liquid squeezed out marinade: is best 1 cup (250 mL) lemon juice, fresh seasoning 1 tsp (5 mL) Greek 1 tsp (5 mL) dried parsley 2 garlic cloves, minced 1–2 Tbsp (15–30 mL) olive oil 1 long English cucumber, 1 long English cucumber, yogurt Greek 2 cups (500 mL) fat-free 3 garlic cloves, crushed to taste salt and pepper, tzatziki sauce: Easy and Delicious! ingredients breasts 4-5 oz bonesless, skinkless chicken 4 Ciabatta buns 4 slices feta cheese lettuce (for garnish) tomato (for garnish) black olives (for garnish) Boughen by Ray reek Sammy Greek CHEW AT SASK F Big Carol’s 30 fresh mint,whole(forgarnish) leaf lettuce(forgarnish) red onion,sliced(forgarnish) beefsteak tomato, sliced(forgarnish) sandwich: dash brownsugar(optional) minced jalapeñochili,totaste fresh choppedmint fresh limejuicewithsomegratedpeel mayonnaise, totaste mojito mayo: dash hotpeppersauce pinch coarsekosher salt olive oil chopped fresh mint light rumorbrownsugar lime juice marinade: Ciabatta buns boneless chicken breasts ingredients ONTARIO, St by Hon.Carolyn Bennett Sandwich Mojito Chicken . Paul’s extra Mojitomayoontheside. the sizeofbun,youmaywanttoprovide cerveza enhancestheflavour!Dependingon Often servingwithamojitobeverageor with crown. chicken, slicedtomato, grilledonion.Top Place lettuce,mintleavesonheel,addsliced the bias. of bunsandsliced,cooked chicken breast on Spread mayonnaisemixture ontoheelandcrown of 165°F(74°C). Chicken shouldreach aninternaltemperature heat, thentheslicedonionandfinallybuns. Start grillingthechicken breast overmedium chopped mint,chiliestogetherwithbrownsugar. Combine mayonnaise,limejuiceandpeel, in refrigerator. 4hours marinade overandrotatewell.Leave chicken breasts inre-sealable plasticbag.Pour Combine marinadeingredients andplace directions

31 directions (seasoning optional) over Grill the chicken an internal medium heat until it reaches of 165°F (74°C). temperature (15 mL) of cooking oil heat 1 Tbsp Separately, skillet and sauté onions until tender. in a large bowl and add garlic, crumbs, Place in a large Add salt cheese, eggs, herbs and seasonings. and pepper to taste; mix well. Stir in add chopped chicken. Once cooked, into enough milk to be able to shape mixture patties. Shape into eight patties. In the same skillet, cook patties in remaining 1 Tbsp (15 mL) of oil for a few minutes or until browned on each side and heated through. patties on grilled or toasted Place the chicken buns and top with lettuce, sliced tomatoes, to top it off. Voila! pickles and other dressings que , Malpe AND ISL ARD

breasts, grilled and finely chopped breasts, flavours the better!) crumbs (the more (whatever you have on hand) cumin, and/or whatever dried thyme, curry, other spices you have on hand ingredients 2 Tbsp (30 mL) cooking oil to taste) 1 clove of garlic, diced (or more, or Spanish) ½ cup (125 mL) onion, chopped (red chicken 1½ pound (750 g) boneless, skinless or dry bread 1½ cups (350 mL) cracker ½ cup (125 mL) cheese, grated 3 eggs ¼ tsp (1.25 mL) each ground mustard, A regular BBQ chicken recipe, Easterfied! recipe, BBQ chicken A regular supply from all of your ingredients With groups (of course!) management ayne Easter Wayne by Hon. h Mammot 2 Tbsp (30 mL) dried parsley flakes ¾–1 cup (175–250 mL) milk raisins or dried cranberries (optional) honey, 8 whole wheat buns CE EDW PRIN ue Malpe q The 32 summer andwinter! An excellentrecipe forboth 1 1 1 tsp(5mL)yellowcurry ½ cup(125mL)mayonnaise 1 cup(250mL)cooked chicken breast, shredded ingredients pita bread shallots, finely-dicedtotaste / / 3 3 cup(75mL)raisins cup (75mL)red peppers,finely-diced CHICKEN PITA Quebec, Lotbinière by JacquesGourde CURRY ANDRAISIN favourite pitabread. Mix everythingandserveonasliceofyour directions —Chutes-de-l a- Chaudière

33 directions well. and blend Combine all glaze ingredients Set aside. over medium-high heat and BBQ chicken is done when baste with the glaze. Chicken 165°F (74°C). reaches its internal temperature sour cherry salsa on a lightly toasted Spread Kaiser bun. Gouda, and top with smoked Place chicken lettuce and caramelized onions. Enjoy with a nice cold mug of Island Red Amber Ale. tt, Cha rlo AND etown ISL ARd

(from Avondale Meadows Farm) (from Avondale (from Heat Beets Organic) sandwich: 1 whole BBQ chicken Company) sour cherry salsa (from Island Preserve 1 Kaiser bun (from Buns & Things Bakery) Gouda 1 slice smoked caramelized onions, to taste ingredients island red amber ale glaze: 1 clove garlic, chopped ½ onion, chopped 2 Tbsp (30 mL) local island honey Ale ½ cup (60 mL) Island Red Amber ½ tsp (2.5 mL) each salt and pepper splash liquid smoke, rilled local island chicken cooked with Gahan Beer Island Red Amber Ale glaze. Smoked Grilled local island chicken cooked Gouda from Avondale Caramelized onions from Heart Beets Organic topped Meadows Farm. with sour cherry salsa from the Island PreserveKaiser bun from Company on a whole wheat Buns & Things Bakery. Casey by Sean h Sandwic Chicken CE EDW PRIN Island’sThe est B 34 bun ofchoice light mayonnaise,totaste salt andpepper, totaste tomatoes, sliced cucumber, sliced hot peppers 1 sliceProvolone cheese red onion,sliced fresh spinach 1 boneless,skinlesschicken breast ingredients YUKON, Yukon by Ryan Leef Mexicano Chicken cucumber, tomatoes,saltandpepper. red onion,Provolone cheese,hotpeppers, with lightmayonnaisethenaddthespinach, Spread thebottomandtoppartofbun internal temperature reaches 165°F(74°C). Grill chicken breast overmediumheatuntil directions

35 -

A simple, easy to make, easy A simple, lip-smacking good barbe sandwichcued chicken The Rockstraight from with our veryand made BBQ sauce. own Screech

nt Pearl Mou directions the brown In a saucepan over low heat, mix rum, soy sauce, ketchup, chili sauce, sugar, and dry mustard, sauce, garlic, Worcestershire 30 minutes, stirring occasionally. Simmer pepper. to use. In a until ready Cool, and refrigerate oil, lime shallow bowl, stir together the olive juice, and chipotle chili powder. between two sheets breasts Place the chicken a meat pounder to pound Use of wax paper. inch.about ½ of thickness even an to the breasts starting with fat. If you are Cut off excess halves, cut each breast chicken 2 half-pound (to betterone in half so that you have 4 pieces fit the buns). in the marinade, turning breasts Place the chicken to coat. Cover with plastic wrap. Let marinate an hour. for at least 15 minutes, preferably using a gasHeat your grill on high heat if you are using heat if you are coals for direct grill, or prepare can also use a cast-iron grill pan charcoal. You on your stove if you do not have a grill. Grill pieces a couple minutes on each the chicken through. side, until cooked pieces on one the chicken Once you have cooked side to the and flipped them, add a slice of cheese the grill for half a minute to melt Cover chicken. the buns on the grill as well. the cheese. Toast Assemble the sandwiches: bun bottom, chicken with melted cheese, avocado and lettuce, mayonnaise on the top bun. Serves 4. Chicken

th— ’s Sou . John , St Grilled DOR ABRA

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heat you want) halves) (about 2 breast

(less or more depending on how much (less or more macking macking Lip-S breasts 1 lb (500 g) boneless skinless chicken Jack cheese 4 small slices of Monterey buns 4 sets of hamburger peeled, seeded and sliced 1 avocado, or lettuce of preference iceberg mayonnaise ingredients screech BBQ sauce: 1 cup (250 mL) brown sugar ½ cup (125 mL) chili sauce rum Screech ½ cup (125 mL) Newfoundland ¼ cup (60 mL) soy sauce ¼ cup (60 mL) ketchup sauce ¼ cup (60 mL) Worcestershire 2 cloves garlic, crushed 1 tsp (5 mL) ground dry mustard to taste ground black pepper, 3 Tbsp (45 mL) olive oil 1 Tbsp (15 mL) lime juice ½ tsp (2.5 mL) chipotle chili powder Cleary by Ryan h- Screec ting Newfoundlander’sighting The F FOUNDL NEW 36 salt andpepper, totaste ¼ cup+1Tbsp(6015mL)lemonjuice ½ cup(60mL)oliveoil 2 Tbsp(30mL)mayonnaise 1 cup(250mL)applecider ¼ cup(60mL)bluecheese,crumbled marinade: 2 Tbsp(30mL)sourcream 4 slicesbacon,cooked ¼ cup(60mL)walnuts,chopped(optional) 1 ribcelery, finelydiced ½ headBostonlettuce,washed 1 GrannySmithapple,finelydiced salad topping: 4 crustyrolls,splitinhalfandlightlytoasted ½ tsp(2.5mL)eachsaltandpepper 4 skinless,bonelesschicken breasts ingredients and itisstillfantastic! usethewalnuts... sandwich andthengivingmetherecipe.BecauseIamallergictonuts,don’t Thanks toL Makes afantasticgrilledchickensandwich.Ihavetriedthisseveraltimesanditisfantastic... nc in Sudbury (www.legacyevents.ca) forintroducingmetothisGREATegacy EventsIncinSudbury ONTARIO, Sudbury by GlennThibeault Waldorf Sandwich Grilled Chicken and enjoy! other 3sandwichesand serveimmediately Add thetophalfof roll, repeat withthe breast and¼ofthesaladtopping. of roll,topwithbaconslice, onegrilledchicken Add oneortwolettuceleavestobottomhalf with foil.Allowtorest 5minutes. Remove thechicken fromtheheatandcover thickestbreastof the part reads 165°F (74°C). or untilameatthermometerinsertedintothe Cook forapproximately7-8minutesperside Oil thegrillandplacechicken directly overheat. Remove thechicken fromthemarinade. Preheat BBQtomediumheat. assemble thesandwiches. set asideintherefrigerator untilit’stimeto Combine withtheremaining ingredients and juice toprevent theapplefromturningbrown. Prepare topping:Toss dicedapplewithlemon of 2hours–orovernight. breasts. Coverandrefrigerate foraminimum ingredients formarinadeandpouroverchicken Arrange chicken breasts inabakingpan.Mix directions

37 directions in a blender Blend all marinade ingredients until smooth. pieces and marinate between Divide chicken out plastic bags. Seal bags, pressing 2 re-sealable times to then turn bags over several air, excess in a bags of chicken distribute marinade. Put for 24 hoursshallow pan and marinate, chilled, turning once or twice. burners on high, then adjust heat to Preheat until well browned moderate. Cook chicken on all sides, 15 to 20 minutes. covered Adjust heat to low and cook chicken, meat through or until a with lid, until cooked 165°F (74°C) about thermometer registers 25 with salsa. Serve chicken minutes more. grill, you can roast Cooks’ note: If you can’t shallow (1-inch deep) baking in 2 large chicken of a 400°F (200°C)pans in upper and lower thirds oven, switching position of pans halfway through roasting, 40 to 45 minutes total.

stemmed and seeded halved crosswise chicken: with skin and bones, halves breast 4 chicken lime juice ¼ cup (60 mL) fresh 2 Tbsp (30 mL) soy sauce 3 Tbsp (45 mL) olive oil 1½ Tbsp (22.5 mL) salt brown sugar 1 Tbsp (15 mL) packed thyme leaves 1 Tbsp (15 mL) fresh 2 tsp (10 mL) ground allspice 2 tsp (10 mL) black pepper nutmeg ¾ tsp (3.75 mL) freshly-grated ½ tsp (2.5 mL) cinnamon thighs and drumsticks 2½–3 lbs (1–1½ kg) chicken papaya salsa (for garnish) ingredients jerk marinade: 3 scallions, chopped garlic cloves, chopped 4 large 1 small onion, chopped Scotch bonnet or habañeros chilies, 4-5 fresh Scottby Hon. Brison Jerk Chicken Jerk COTIA, S NOVA Hants Kings— Grilled 38 salt andpepper, totaste 1 leafBostonlettuce ¼ mango, peeledandfinelysliced ½ cup(125mL)cooked chicken, shredded 2 sliceswholewheatbread juice from½lime ¼ avocado, finely-sliced sandwich: 1 Tbsp(15mL)coriander, fresh, minced 1 Tbsp(15mL)green onion,finely-chopped 2 Tbsp(30mL)mayonnaise green onionmayonnaise: ingredients Quebec, Rivière-des-Mille-Île by L CHICKEN Sandwich MANGO ANDAVOCADO aurin Liu and lettuce.Coverwithasecondsliceofbread. of bread. Garnishwithchicken, avocado, mango Spread thegreen onionmayonnaiseonaslice avocado slices.Addsaltandpepper. On aplate,sprinklethelimejuiceover Mix theingredients inabowl. directions

39

directions juice, and Stir together the olive oil, lime chipotle chili powder. paper between wax breasts chicken Tenderize pounder. sheets to ½ inch thick using a meat in the marinade, breasts Place the chicken wrap and turning to coat. Cover with plastic for 1 hour. refrigerate until grill. Grill peppers and chicken Preheat through or until a meat thermometer cooked 165°F (74°C). reads add a slice of cheese After flipping the chicken you can If you like, to each piece of chicken. toast the buns on the grill as well. chipotle mayo on buns, place chicken Spread peppers and on buns and top with roasted red avocado. it *Can also be served with bacon to make yummy! extra

Melts icken Chicken ingredients 3 Tbsp (45 mL) olive oil 1 Tbsp (15 mL) lime juice (or to taste) ½ tsp (2.5 mL) chipotle chili powder breasts 4 chicken 4 slices of pepper jack cheese buns 4 hamburger peeled, seeded and sliced 1 avocado, peppers, sliced 2 red chipotle mayo to taste by Hon. Judy Sgro by Hon. ork West RIO, York ONTA Avocado Chipotle 40 ½ tsp(2.5mL)salt ¼ cup(60mL)oliveoil 1 lime fresh cilantro, totaste 1 jalapeñopepper(totaste),chopped ¼ red onion,chopped 4 tomatoes,chopped salsa fresca: salt andpepper, totaste ½ tsp(2.5mL)oregano 1 Tbsp(15mL)oil 2 Tbsp(30mL)cidervinegar 1 Tbsp(15mL)limejuice ¼ cup(60mL)orangejuice Mexican marinade: 4 boneless,skinlesschicken breasts ingredients served onakaiserwithsalsafresca. Marinated chicken breast grilledand A, BRITISHCOLUMBIASouthernInterior BRITISH COLUMBIA, by Alex with SalsaFresca Canada Day Chicken Arriba Alex’s salsa andserveonakaiserbun. Top grilled, marinatedchicken breast with lime, oliveoilandsalt. 1 of Chop veggiesandcombinewithjuice and letitrest for5–7minutes. Transfer chicken toaplate,coverwithfoil of themeatreads 165°F(74°C). thermometer insertedintothethickest part chicken overmediumheatuntilameat Remove chicken frommarinadeandgrill for 2hours. Cover andmarinatethechicken inthefridge directions tamanenko

41 . www.springridgefarm.com is a famous local product of Halton, is a famous local product of Halton, ® directions Dijon mustard, wine vinegar, Combine jam, red and pepper chopped thyme, chili sauce, salt, high saucepan. Bring to a boil over in a large heat, stirring occasionally. minutes. Reduce heat and simmer for two cup (125 mL) Remove from heat. Set aside ½ Set the rest of the strawberry sauce in a bowl. while grilling. to baste the chicken in preparation olive oil, and salt virgin in extra chicken Toss and pepper as desired. a over medium-high heat until Grill chicken the thickest meat thermometer inserted into 165°F (74°C). Baste the part of meat reads often with strawberry sauce. chicken each sandwich, top the bottom of prepare To strawberry sauce,the Ciabatta bun with remaining crumbled goat cheese, two grilled chicken, onion, small handful of spinach, pieces of red and top half of Ciabatta bun. Serve immediately with sides of choice. Diamond Jubilee Strawberry * Springridge Farm’s Jam Ontario that was created in honour of Her in honour of Her Ontario that was created Majesty’s Diamond Jubilee. It combines fresh local strawberries with a splash of champagne. products information on Springridge Farm More can be found at

(as a alternative, ® ton

use your favourite strawberry jam) Jubilee Strawberry Jam wine vinegar 2 Tbsp (30 mL) red 1 Tbsp (15 mL) Dijon mustard fresh) 1 Tbsp (15 mL) chopped thyme (preferably ½ cup (125 mL) chili sauce olive oil virgin ¼ cup (60 mL) extra to taste salt and pepper, 3 oz (75 g) crumbled goat cheese onion, thinly-sliced 12 slices red 1½ cup (350 mL) baby spinach breasts 6 (4-5 oz) boneless, skinless chicken 6 Ciabatta buns, halved local produce in this raspberry-inspired taste in this creation. Simplicity meets regal celebratory treat for all Canadians to enjoy. Diamond ¾ cup (175 mL) Springridge Farms’ ingredients In honour of Her Majesty’s Diamond Jubilee, celebrate Canada Day while enjoying this royal treat truly fit for a Queen. The “Queen’s Diamond Jubilee Chicken Sandwich” brings together Canada’s finest poultry with fresh Lisa Raittby Hon. icken Chicken Jubilee h Sandwic l RIO, Ha ONTA Diamond Queen’s 42 4 sesamehamburger buns 4 slicesMonterey Jackcheese ¼ cup(60mL)pickledjalapeños 8 stripsofbacon,fried a fewdashesofhotsauce 2 tsp(10mL)maplesyrup 2 Tbsp(30mL)ofMontreal steakspice 2 cups(500mL)ofyourfavouriteBBQsauce salt andpepper, totaste 2 tsp(10mL)ofGreek-style yogurt 1 cup(250mL)lemonjuice 4 boneless,skinlesschicken breasts ingredients SASKATCHEW by Hon.GerryRitz Chicken Cowboy’s AN, Battlefords—Lloydminster sauce, ifdesired. Servewithslawandenjoy! cheese andtheremaining 1cup(250mL)of half ofthebun.Top withbacon,jalapeños, To assemble,placechicken onthebottom hamburger buns. While thechicken cooks,frybaconandgrill an internaltemperature of165°F(74°C). as youcan.Grillthechicken untilitreaches the grillandslatherwithasmuchBBQsauce Heat grilltomediumheat.Placechicken on maple syrupandthehotsauce. BBQ sauce,theMontreal steakspice,the For theBBQsauce,combine your favourite marinate inthefridgefor30minutesorovernight. to ensure allofthechicken iscoated.Allowto and saltpepper. Addthechicken andshake In aplasticbag,combinethelemonjuice,yogurt directions

43

directions in half lengthwise. breasts Slice chicken bowl and in large Mix marinade ingredients for 4 hours pieces, covered, marinate chicken in fridge. pieces on BBQ. Grill chicken in pita with hummus barbecued chicken Wrap and tabouleh to taste. Enjoy! rap W Pita

yogurt garlic marinade: 6 Tbsp (90 mL) plain yogurt 6 Tbsp (90 mL) olive oil 2 Tbsp (30 mL) yellow mustard 3-4 garlic cloves, crushed 2 tsp (10 mL) Italian herbs ½ tsp (2.5 mL) ground white pepper pinch of salt ingredients ingredients breasts 4 boneless, skinless chicken 4 pitas 1 cup (250 mL) tabouleh 1 cup (250 mL) hummus I really enjoyed making this at this making enjoyed really I annual backour neighbourhood and exotic! Tasty lane BBQ. Garneau by Marc icken Chicken Ville Marie —Ville stm ount we Quebec, Out-of-this-World 44 fresh wholewheatbun hoisin sauce,totaste celery, thinlysliced lettuce ofchoice red onion,thinly-sliced avocado, sliced 1 boneless,skinlesschicken breast, cooked, ingredients cold, thinly-sliced ONTARIO, TorontoCere by Hon.BobRae Crunch The Toronto some celeryslicesforcrunch. Add abitofhoisinsauceonthebun,and them onfresh wholewheatbun. avocado, red onions,andlettuce,put Take afewslicesofthecoldchicken breast, directions

45 directions directions over medium heat breast Grill the chicken of internal temperature reaches until chicken 165°F (74°C). fry pancetta until crispy. Pan pancetta Chop and warm the dates in the frying pan. Slice chicken. the with Slice the focaccia in half and spread goats cheese. add on top of goats cheese then Place chicken olive oil and pancetta and dates. Drizzle with top with second slice of bread.

adra ver Qu ancou

ingredients breast 1 boneless, skinless chicken 2 slices rosemary focaccia bread thinly-sliced pancetta 2 oz (50 g) goat cheese 2 oz (50 g) dates olive oil by Joyce Murray by Joyce h Munc MBIA,ISH COLU BRIT V Murray The 46 ½ tsp(2.5mL)salt 1 Tbsp(15mL)maplesyrup ½ cup(125mL)mayonnaise spread: maple flavored BBQsauce(oraddmaple ½ tsp(2.5mL)coarsesalt 1 Tbsp(15mL)brownsugar ½ cup(125mL)mayonnaise ¼ cup(60mL)+1Tbsp(15maplesyrup 1 cup(250mL)applecider marinade: 8 frozenwaffles,plain 4 boneless,skinlesschicken breasts ingredients syrup toplainBBQsauce) ONTARIO, Elgin—Middlesex by JoePreston Chicken Sandwich Waffle Maple

Place ontochicken. Eat.Taste. Enjoy! top waffle. waffle andgenerouslyspread maplemayoon Place cooked glazedchicken onbottom crunchy onoutsideandsoftinside. Grill 8wafflesonhotgrill–untiltheyare sides whilecooking. baste chicken withtheBBQsauceonboth Grill thechicken overmediumheatandheavily Drain anddiscard themarinadefromchicken. and refrigerate. Mix thespread ingredients thoroughly, cover for atleast2hours. Add chicken andstore covered intherefrigerator Mix allthemarinadeingredients thoroughly. directions —Londo

47

-

directions lightly breast boneless, skinless chicken Rub with olive oil and sprinkle on Acadian-Cajun spice rub. a meat ther Grill for 15–20 minutes or until 165°F (74°C), flipping registers mometer once during grilling. together Mix all dry bannock ingredients bowl. in a large mL) Gradually add 1½ to 2 cups (375–500 of water mixing as you go. cast-iron skillet and fry Heat oil in a large at a time, about ½ cup (125 mL) of batter it out into a disc shape and flipping spreading and golden brown. cooked until it as you go, with bannock and chow chow. Serve chicken made *Note: chow-chow is a pickled relish tomatoes and onions. with green Chow o —Cans piced un Spiced Caj

3 cups (750 mL) flour 2 Tbsp (30 mL) baking powder 1 tsp (5 mL) salt 2 Tbsp (30 mL) sugar 1½-2 cup (375–500 mL) of water 1 Tbsp (15 mL) cooking oil bannock: rub: 2 Tbsp (30 mL) paprika 1 Tbsp (15 mL) cumin 1 Tbsp (15 mL) thyme 1 Tbsp (15 mL) oregano 1 Tbsp (15 mL) onion powder 1 Tbsp (15 mL) garlic powder 1 tsp (5 mL) cayenne 1 tsp (5 mL) pepper 1 tsp (5 mL) salt ingredients breast 1 boneless, skinless chicken olive oil chow-chow* Cuzner by Rodger annock with Bannock Chicken on Acadian- COTIA, S NOVA ton Cape Bre cotia Chow- Nova S 48 a handfulofflatleafparsley 4 rolls,split 8 thinslicessmoked, fresh mozzarella cheese 4 plumtomatoes 1 large sweetonionorred onion,thicklysliced 2 large or4mediumportobellomushroomcaps 6 boneless,skinlesschicken thighsOR salt andfreshly-ground blackpepper, totaste 2 Tbsp(30mL)Dijonmustard 2 large clovesgarlic,gratedorfinely-chopped 1 tsp(5mL)crushedred pepperflakes 3–4 stemsrosemary, leavesfinely-chopped mustard. With theprocessor running,slowly wine, rosemary, red pepperflakes, garlicand Meanwhile, infoodprocessor, combinethe the peppersoverhotarea ofthegrill. plastic wraptocool.Ifcookingoutside,char then puttheminabowlandcoverwith Char thepeppersuntilblackened allover, directions 2 1 2 large red peppers ingredients / / 3 3 cup(75mL)dryred wine cup(150mL)extra virgin oliveoil 4 boneless, skinlesschicken4 boneless, breasts TA, MedicineHatALBERTA, by L Cacciatore Grilled Chicken

aVar P parsley andcoverwiththerolltops. on topofthetomatoes.Sprinklewithalittle Peel, seedandchopthepeppers putthem and onionsquished,fire-charred tomatoes. the smoked cheese,slicedgrilledmushrooms Pile thechicken ontherollbottomsandtopwith per personor1breast perperson. board andsliceonanangle.Serve1½thighs Remove thechicken fromthegrilltoacutting during thelast3-4minutesofcookingtime. about 8–10minutesandcharthetomatoes Grill themushroomsandonionsuntiltender, the thickest partofthemeat. eter registers 165°F(74°C)wheninsertedinto grill for12minutes,oruntilameatthermom- Remove thechicken fromthemarinadeand bowl andpourintheremaining marinade. Add themushroomsandonionstoasmall to coat. and pourinathird ofthemarinadeandturn Add thechicken toare-sealable plasticbag with saltandpepper, totaste. stream intheoiltomake amarinade.Season ayne

49 directions an internal until it reaches Grill chicken of 165°F (74°C). temperatures goats cheese onto Kaiser bun, top Spread basil and place 2-3 fresh with grilled chicken Serve! leaves and sliced tomato on top. eese urger urger Ch

and

ingredients breast 1 boneless, skinless chicken 1 Kaiser bun basil leaves 1-2 fresh goat cheese sliced 1 tomato, Allen by Malcolm oat Goat with asil and B ell RIO, W ONTA B icken Ch 50 1 Tbsp(15mL)honey 1 Tbsp(15mL)crabapplejelly glaze: butter, totaste 2 slicespumpernickel bread, toasted salt andpepper, totaste mayonnaise, totaste local organic sprouts,totaste avocado, sliced 1 boneless,skinlesschicken breast ingredients TA, Edmontn—StrathALBERTA, cona by LindaDuncan Perfect Summer Sandwich avocado, sproutsandsaltpepper. Place chicken onsliceofbread followedby on oneslice. Butter bothslicesofbread andspread mayonnaise reads 165°F(74°C). Chicken iscooked whenameatthermometer baste withthecrabapplejellyandhoneyglaze. BBQ chicken overmedium-highheatand Combine crabapplejellyandhoneymixwell. directions

51

directions together in Blend marinade ingredients plastic bag. bowl or re-sealable a large and marinate in the refrigerator Add chicken marinade once you for 1-2 hours. Discard chicken. remove cook chickenHeat BBQ grill to medium-high and side turningfor approximately 4 minutes on one is chicken and basting with BBQ sauce until or a meat thermometer registers fully cooked part thickest 165°F (74°C) when inserted into of the meat. in a bottle (shake Place BBQ sauce ingredients or mix in a bowl. well) together. Blend all sauce ingredients with mustard/ Split the Ciabatta roll and spread mayo sauce. breast. Add the grilled chicken This sandwich can be served with your favourite toppings such as leaf lettuce, sliced tomato, onion, sliced pickle, Swiss or Monterey red Enjoy! Jack cheese, to name a few. sor —Wind alls , ADOR ABR & L AND

sauce: 3 Tbsp (45 mL) Dijon mustard ½ cup (125 mL) of mayonnaise lime juice BBQ sauce: ¼ cup (60 mL) cider vinegar ½ cup (125 mL) brown sugar sauce 1 tsp (5 mL) Worcestershire OR Dijon mustard mustard ¼ cup (60 mL) honey 1 tsp (5 mL) paprika ¼ tsp (1.25 mL) chili powder ¼ cup (60 mL) soy sauce 1 Tbsp (15 mL) honey mustard 3 Tbsp (45 mL) olive oil 1 Tbsp (15 mL) lime juice 1 tsp (5 mL) chopped garlic ½ tsp (2.5 mL) salt ¼ tsp (1.25 mL) pepper ingredients breasts 4 boneless, skinless chicken 4 Ciabatta rolls marinade: by Scott Simms on Chicken Roll Ciabatta FOUNDL NEW and F Gr Gan der— — ista Bonav Grilled Lime Key 52 mayonnaise iceberg orlettuceofpreference 1 avocado, peeled,seededandsliced 4 setsofhamburger buns 4 smallslicesofMonterey Jackcheese 1 lb(500g)boneless,skinlesschicken breasts ½ tsp(2.5mL)chipotlechilipowder 1 Tbsp(15mL)limejuice 3 Tbsp(45mL)oliveoil ingredients (about 2breast halves) heat youwant) or more dependingonhowmuch (less ONTARIO, ThunderBa by JohnRafferty Avocado Sandwich Chicken with Chipotle Grilled

and mayonnaise. Serve onabunwithsliced avocado, lettuce to meltthecheese.Toast thebuns onthegrill. to thechicken. Coverthegrillforhalfaminute one sideandflippedthem,addasliceofcheese Once youhavecooked thechicken pieceson thickest partofmeat. registers 165°F(74°C)wheninsertedinto side, untilcooked throughormeatthermometer the chicken piecesacoupleminutesoneach on yourstoveifyoudonothaveagrill.Grill charcoal. You canalsouseacast-irongrillpan or prepare coalsfordirect heatifyouare using Grill onhighheatifyouare usingagasgrill, an hour. marinate foratleast15minutes,preferably turning tocoat.Coverwithplasticwrap.Let Place thechicken breasts inthemarinade, the buns). that youhave4pieces,(sotheyfitbetteron chicken breasteach one inhalfso halves,cut fat. Ifyouare startingwith2half-pound off Cut to aneventhicknessofabout½inch(1.25cm). paper. Useameatpoundertopoundthebreasts Put chicken breasts betweentwosheetsofwax chipotle chilipowder. Stir togethertheoliveoil,limejuice,and directions y—Rain Rver

53 directions the put In the morning or the evening before, with the pesto and the lime breasts chicken bag in a sealed plastic juice in the refrigerator for 12 to 24 hrs. into quarters. Grill the chicken Cut the breasts and peppers until it is well done and breasts 165 °F (74 °C)the meat thermometer indicates or about 5 minutes for each side. the lightly) – Prepare can toast the bread (You to taste. sandwiches, adding the ingredients Oka- abel au—Mir pine —Pa

marinade: ¼ cup (60 mL) pesto 1 Tbsp (15 mL) lime juice makes 4 sandwiches ingredients (marinated then BBQ grilled) breasts 4 chicken 4 whole wheat Ciabatta buns to taste classic Oka cheese, finely-sliced, baby spinach leaves (to taste) 2 orange peppers (BBQ grilled) to taste pesto, mayonnaise, to taste Freeman by Mylène H SANDWIC PEPPER nteuil Arge Quebec, - CHICKEN 54 2 Tbsp(30mL)extra virgin oliveoil 1 tsp(5mL)paprika ¼ tsp(1.25mL)Espelettepepper 2 sundriedtomatoes,minced 1 garlicclove,minced marinade: 1 Ciabattaroll 1 leaflettuce 1 slicefetacheese juice of1lemon 1 debonedchicken breast 1 Tbsp(15mL)rosemary 2 Tbsp(30mL)extra virgin oliveoil 1 butternutsquash,minced ingredients Quebec, Rivière-du-Nord by PierreDionneL ON ciabatta BREAD MARINATED CHICKEN lettuce andbread. Enjoy! bread, chicken, fetacheese,squashpuree, Finally, assembleyoursandwichasfollows: 165°F (74°C). done andthemeatthermometerindicates it for7minutesoneachsideoruntiliswell place yourchicken breast onthegrillandcook Then, whenthechicken hasfinishedmarinating, fork whileaddingthelemonjuice. When itiscooked, mashyoursquashwitha regularly duringcooking(aboutevery15minutes). place yoursquashdishontheBBQgrill.Check When thechicken hasmarinatedfor35minutes, oil andtherosemarymix.Put aside. it andplaceonaBBQdish.Addtheolive the seedsandfibersfromitscenter. Then,mince Peel thesquash,cutitintwoandthenremove marinatefor45minutes. en. Let and theoliveoil,thenaddinchick them inabowlwiththepepper, thepaprika Mince thegarlicandsundriedtomatoes.Mix directions abelle -

55 directions directions an internal until it reaches Grill chicken of 165°F (74°C). temperature baking Place the split rolls on a heat proof pan or sheet, cut side up. the fig jam. On On the top half, spread the mayo and top with bottom half; spread breast. the spinach, then with the chicken and top the Season with salt and pepper, with the brie slices. chicken in the BBQ for a few minutes, until the Put warmed andbrie begins to melt and the roll is the halves together and serve. Press a bit crispy.

This sandwich is my my This sandwich is staff’s favourite. ingredients ingredients 4 Ciabatta rolls, split ¼ cup (60 mL) fig jam ¼ cup (60 mL) mayonnaise 1 cup (250 mL) baby spinach leaves breasts 4 boneless, skinless chicken to taste salt and pepper, 6 oz (175 g) brie cheese, sliced by Jean Crowder by Jean Ciabatta Brie MBIA,ISH COLU BRIT han o—Cowic ana im N and Chicken 56 salt andpepper, to taste 1 tsp(5mL)hotsauce, to taste 1 Tbsp(15mL)brownsugar ¼ tsp(1.25mL)cinnamon ½ tsp(2.5mL)turmeric 1 clovegarlic,minced 1 tsp(5mL)ginger, grated 1½ tsp(10mL)chilipowder 2 Tbsp(30mL)mayonnaise ¼ cup(60mL)tomatopaste 2 Tbsp(30mL)butter, softened butter chickensauce: ½ tsp(2.5mL)garlicpowder ¼ tsp(1.25mL)turmeric ½ tsp(2.5mL)ginger ½ tsp(2.5mL)chilipowder 2 Tbsp(30mL)red winevinegar ¼ cup(60mL)oliveoil marinade: 4 4-5ozboneless,skinlesschicken breasts ingredients the flavoursofIndia Grilled chicken sandwich with ONTARIO, Kitchener by PeterBraid Chicken onaBun Butter Better Braid’s red onion. with shredded lettuce,tomatoes,andsliced bun. Spread onbutterchicken sauce,andtop Place grilledchicken onathinhamburger ingredients. Refrigeratefor30minutes. mayonnaise thenstirinremaining sauce Cream togetherbutter, tomatopasteand 165°F (74°C). chicken untilinternaltemperature reaches Remove chicken anddiscard marinade.Grill plastic bagintherefridgerator for30minutes. Marinate chicken inacovered bowlorre-sealable directions —Waterloo

57 directions directions the marinade and marinate the chicken Prepare the chicken in the fridge for a few hours. Grill done and over moderate heat until it is well 165 °F (74 °C)the meat thermometer indicates or about 5 minutes for each side. the bread. Toast goat copiously with Garnish the toasted bread peppers. cheese, arugula (or salad) and roasted Enjoy! breasts. Add the chicken ngé askino —M

marinade: ½ cup (125 mL) olive oil ½ cup (125 mL) lemon juice 1 garlic clove, chopped to taste salt and pepper, ingredients ingredients breasts 4 bonless, skinless chicken goat cheese bread 4 slices of your favourite sandwich arugula (or salad) to taste roasted peppers, jar, Ellen Brosseau by Ruth h Sandwic CHEESE thier Ber Quebec, GOAT GRILLED 58 ground blackpepper, totaste 2 Tbsp(30mL)gratedfresh ginger ¼ cup(60mL)canolaoil 1 Tbsp(15mL)gratedlemonzest 1 Tbsp(15mL)lemonjuice finely-chopped 3 Tbsp(45mL)fresh rosemaryleaves, 1 Tbsp(15mL)Dijonmustard 1 cup(250mL)mayonnaise mayonnaise spread: 1 1 2 marinade: salt andpepper, totaste 8 thinslicesoftomato 4 leaflettuceleaves 4 Ciabattabuns,halved 4–5 ozboneless,skinlesschicken breasts ingredients / / / 3 3 3 cup(75mL)honey cup(75mL)maplesyrup cup(150mL)applejuice ONTARIO, Ottaw by Royal Galipeau Chicken Sandwich Canuck Grilled

Mmmm good! half ofbun. taste. Addalettuceleafandcoverwithtop with twotomatoslicesandsaltpepperto Place grilledchicken onbottombunandtop spread. Spread bothsidesofbunwiththemayonnaise reaches 165°F(74°C). on eachside,oruntilinteriortemperature the grill.Cookforapproximately6minutes Remove chicken frommarinadeandplaceon Preheat andoilthegrill. place intherefrigerator untilready touse. Combine mayonnaisespread ingredients and in therefrigerator foraboutfourhours. bag andcoatthoroughlywithmarinade.Chill, Place chicken breasts inare-sealable plastic Combine allmarinadeingredients together. directions a—Orléans

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directions Butter tops and bottoms of buns and place on oven rack (raised to highest level). Grill until golden brown on edges. together in a bowl, and Mix first 4 ingredients spoon onto grilled buns. Cover with mozzarella sandwich in oven to cheese and place entire grill again for 3–5 minutes until cheese is melted and begins to turn golden. Serve with knife and fork and voilà!

chicken (especially good with left over fried chicken chicken or chicken fingers) or chicken chicken to taste) according (or more 1 cup (250 mL) of finely cubed left-over ingredients A quick, delicious and cheapA quick, delicious sand- a chicken way to enjoy leftover can use any wich! You twist each for a new chicken grilled, spiced, time – BBQ, name it! fried – you breaded, Saladh Bunwic lover G by Shelly Left-over Chicken 3 Tbsp (45 mL) of mayonnaise alternative 2 celery sticks, finely-chopped to taste salt and pepper, cheese, shredded ½ cup (125 mL) mozzarella buns 2 hamburger 2 Tbsp (30 mL) butter ce ITOBA,MAN ifa nt Bon Sai Boniface Saint 60 focaccia bread orbunofchoice tomato, sliced Monterrey Jackcheese,sliced jalapeño Havarticheese,slicedOR avocado, sliced green leaflettuce Montreal steakspice chicken cutlets ingredients ONTARIO, St by RickDykstra Burger Thunder- Dutch . Catharines avocado, cheeseslicesandtomato. On thebottombunaddchicken, lettuce, Add mayonnaise/Dijontotopofbun. Season withMontreal steakspice. registers 165°F(74°C)turningonce. 5–7 minutespersideoruntilameatthermometer Preheat grillonmediumheatandcutletsfor directions

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directions bowl in a covered breast Marinate chicken plastic bag in the fridge for or re-sealable 30 minutes. cook chicken Heat BBQ to medium heat and an internal until meat thermometer reads of 165°F (74°C). Once cooked, temperature for 5–7 minutes. from grill and rest remove with bun. Top or burger Place on pita bread (optional) onion cucumber, chopped tomato, It’s fast, and crumbled feta cheese. Enjoy! delicious and nutritious.

or from bottle) fingers as you juice) add to oil and lemon (crush with 1 Tbsp (15 mL) dried oregano to taste salt and pepper, marinade: ½ cup (125 mL) olive oil squeezed ¼ cup (60 mL) lemon juice (freshly ingredients breasts 1-2 boneless, skinless chicken sliced tomato, sliced cucumber, onion, sliced (optional) crumbled feta cheese, to taste enegakis M by Costas Burger hmond Hill RIO, Ric ONTA ChickenGreek 62 salt andpepper, totaste 1 Tbsp(15mL)soysauce 2 Tbsp(30mL)butter 2 Tbsp(30mL)canolaoil 1 lb(500g)mushrooms,sliced mushroom topping: salt andpepper, totaste 1½ Tbsp(22.5mL)whitevinegar 2 Tbsp(30mL)whitesugar 2 jalapeños,seedsremoved, finely-chopped ½ smallred onion 1 cup(250mL)mayonnaise 1 large cabbage,shredded jalapeño creamycoleslaw: favourite BBQsauce whole wheatKaiserbun Swiss cheese,sliced boneless, skinlesschicken breasts ingredients SASKATCHEW by TomLukiwski Chicken Sandwich Tom’s errific ke Centre AN, Regina—LumsdenLa and topofthebun. breast andtopwiththemushroomtopping onbottomhalfofbun,addthechicken coleslaw To assemblesandwich,cutbuninhalf,place cooking for3-4minutes. until tender. Addsoysauceandcontinue mushrooms andsaltpeppersauté butter inasautépanovermediumheat.Add To make mushroomtopping:heatoiland To make coleslaw: mixallingredients thoroughly. Remove fromheat. and allowcheesetomelt. cover eachbreast withasliceofSwisscheese BBQ sauce.Whenchicken isalmostdone, medium heatbastingwithyourfavourite Season chicken withpepperandgrillover directions

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directions seasoningsMix together the Dijon, honey and in a medium-sized bowl. to the bowl and coat them Add the chicken cover and refrigerate evenly with the mixture, to use. until ready Grill on medium heat for approximately 5 minutes per side, or until a thermometer part of meat reads inserted into thickest 165°F (74°C). with buns Serve on whole wheat hamburger mayonnaise, your favorite toppings, including onions. tomatoes, lettuce and slivered

ingredients ingredients breasts 4 boneless, skinless chicken ¼ cup (60 mL) Dijon mustard ¼ cup (60 mL) liquid honey ½ tsp (2.5 mL) Italian seasoning seasoning ½ tsp (2.5 mL) extra-spicy buns 4 whole wheat burger mayonnaise lettuce tomatoes, sliced onions, slivered by Blakeichards R icken Burgers Chicken TA,ALBER ose Wild R Mustard Honey 64 1 lemon,cutintowedges(optional) 2 tsp(10mL)cilantro, finely-chopped(optional) 1 tsp(5mL)turmericpowder(forcoloring) 1 tsp(5mL)red pepper 2 tsp(10mL)garammasala 1 tsp(5mL)gratedgingerroot(orpowder) 1 clovegarlic,finely-chopped(orgarlicpowder) ½ onion,finely-chopped(oronionpowder) 1¼ cup(300mL)plainyogurt 1 lemonjuiced(or2-3Tbsp(45mL)of 1 tsp(5mL)salt 3 boneless,skinlesschicken breasts (orabout ingredients lemon juice) 8 chicken drumsticks) TA, Edmontn—SherwoodPaALBERTA, rk by Hon.TimUppal Chicken Barbecue T

Garnish withcilantroandlemonwedges. reaches 165°F(74°C). Grill thechicken untilitsinternaltemperature lightly oil. Preheat theBBQtomedium-highheat,and the better). and refrigerate for6hourstoaday(thelonger Fully coverthechicken withthemixture. Cover, and yogurtuntilsmoothwellcombined. garam masala,turmericpowder, red pepper, In amediumbowlmixonion,garlic,ginger, and lemonjuice. bowl. Sprinklebothsidesofchicken withsalt Cut slitsintothechicken andplaceinalarge directions andoori

65 directions cold brine, stir sugar and salt into prepare To in 2 gallon- each breasts Place 3 chicken water. storage bags. Divide brine between the bags, size air and place in the refrigerator seal removing chicken for 1½ hours. Drain and move all into 1 bag (if it will fit). vinegar, marinade, place roasted garlic, prepare To and parsley into food processor and oregano emulsify. process until smooth. Add oil and pepper flakes. Stir in red out marinade into bag and seal, pressing Pour up to 6 hours. the refrigerator Place in all air. turn all burners to high, cook on a gas grill, To close lid and allow to heat up for about 15 min- When hot, leave 1 burner on high and utes. to medium-low. turn the rest from marinade and place over Remove chicken the burner on high. Cook 2-3 minutes per side to the or until slightly browned. Move chicken cooler side of grill, skin side up, and brush liberally with BBQ sauce. Cook for 10 minutes. Cook Brush with BBQ sauce again and turn over. for 5 minutes or until a meat thermometer 165°F (74°C). registers ville

n—Mel York to AN,

awesome. Easy and 8 cups (2 L) cold water ½ cup (125 mL) salt ½ cup (125 mL) sugar marinade: parsley 2 Tbsp (30 mL) fresh oregano 2 Tbsp (30 mL) fresh 8 cloves roasted garlic ¼ cup (60 mL) white wine vinegar ¾ cup (175 mL) olive oil pepper flakes ½ Tbsp (7.5 mL) red ingredients breasts 6 split chicken BBQ sauce brine: Breitkreu z by Garry rilled Chicken Grilled CHEW AT SASK BBQ Best 66 2 Tbsp(30mL)cornstarch 1 tsp(5mL)hotsauce 1 Tbsp(15mL)dehydratedonions ½ tsp(2.5mL)mincedgarlic 1 tsp(5mL)grainymustard ¼ cup(60mL)packed brownsugar ½ cup(125mL)maplesyrup 2 Tbsp(30mL)applecidervinegar ½ cup(125mL)water 2 cups(500mL)stewedtomatoes 2 boneless,skinlesschicken breasts ingredients on theside. with adippingBBQsauceserved Light maplechicken sandwich ONTARIO, Windsorest by BrianMasse Chicken Sandwich Summer Maple meat. Garnishasdesired. stirring assaucethickens. Servewithbarbecued in asaucepan.Mixwellandbringtoboil, to theremaining marinadeandputalltogether smooth. Add bowl until together inaseparate BBQ SauceonSide:Mixcornstarchandwater temperature of165°F(74°C). marinade. Chicken shouldreach aninternal BBQ: Cookmeatandbastewithsomeofthe tenderize (minimum1hour). in therefrigerator longenoughtoflavourand Marinate themeatinare-sealable plasticbag Whisk togetherallingredients except cornstarch. directions

67 salt and pepper to taste directions in a re-sealable Mix all marinade ingredients the and marinate in plastic bag. Add chicken for 2–4 hours. refrigerator mustard In the meantime, combine the maple in a bowl and refrigerated sauce ingredients to use. until ready and Combine the lime garlic aïoli ingredients to use. until ready refrigerate from marinade and season Remove chicken grilling. salt before with a little Kosher over medium heat until cooked Grill chicken through and a meat thermometer registers 165°F (74°C). bacon and raclette and allow Add the cooked cheese to melt. on a brioche with maple Serve the chicken and sauce, sliced pickles, watercress mustard lime garlic aïoli. Candy

½ cup (125 mL) mayo 2 cloves garlic, minced 1 tsp (5 mL) lime juice lime garlic aïoli: maple mustard sauce: ¼ cup (60 mL) grainy Dijon ¼ cup (60 mL) yellow mustard ¼ cup (60 mL) maple syrup mint 1 tsp (5 mL) fresh 1 oz orange juice to taste salt and pepper, marinade: 2 cups (500 mL) buttermilk 1 lime 4 cloves garlic, diced ¼ tsp (1.25 mL) pepper 6 boneless, skinless chicken breasts 6 boneless, skinless chicken brioche buns 6 bakery greens watercress pickles, sliced bacon slices, cooked 6 slices of raclette cheese salt, to taste Kosher “The Candy” John Using REAL Canadian ingredients – A Canadian twist on a sandwich favourite. like maple syrup, cheese this sandwich back bacon, Canadian chicken breast and raclette isn’tordinary your sandwich, it’s a sandwich that even John Candy would have loved! chicken ingredients e John The cColeman by Phil M ant RIO, Br ONTA 68 Kaiser buns bacon, cooked (optional) Dijonnaise red onion lettuce tomato Swiss cheese TBQ sauce(Valerie’s originalspicy) boneless skinlesschicken breasts ingredients BBQ isalandmarkWindsorrestaurantfamousforitsfantasticCanadianfare. storesinSouth-W love thissaucesomuchthatitissoldinlocalgrocery uptheirfamousribs,chickenandicecreampuffsforover60years,Windsorites serving Detroit bordercrossing.Thisfamilyownedrestauranthasbeen the entranceofWindsor- The RacovitisfamilycreatedthefamousTunnel BBQrestaurantinWindsor, Ontariolocatedat &HelenRacovitis. spicy BBQ saucecreatedbyHarry BQ Sauce”,ahand-crafted This recipeuses“T ONTARIO, York by Hon.PeterVanLoan Chicken Sandwich Tunnel BBQ Simply Delicious This isatrulySouthernOntariosummertreat! a great kickwithoutbeingtoooverwhelming. this sandwichasmoky, savoury flavourwith Dijonnaise cutthespiceofsauce,giving The creamy aspectoftheSwisscheeseand lettuce, onionandbacon. the chicken breast withswisscheese,tomato, layer ofDijonnaiseacrossthebunandtop Toast Kaiserbunsandspread aneven,thin 165°F (74°C). and internaltemperature hasreached on bothsidesandgrilltheBBQtilltender Brush thechicken withtheTBQsauceevenly directions —Simcoe estern Ontario.Tunnelestern

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directions with seasoning ingredients Grind all Mexican Set aside. spice grinder or mortar and pestle. garlic and paprika a spicy mix of butter, Spread you toast it. on the Ciabatta bun before lightly with olive oil and breast Brush chicken seasoning. season with the Mexican minutes on grill for about three Cook chicken slices, and top with jalapeño on one side. Turn Jack cheese. bacon and Monterey slices of cooked when will be cooked cooking. Chicken Finish 165°F (74°C). reaches its internal temperature roasted red basil leaves and with fresh Top some or peppers. Garnish with spicy mustard other condiment you like. aurie Hawn

butter mixture: to taste butter, garlic, crushed, to taste paprika, to taste Ciabatta bun Mexican seasoning: pepper salt Kosher cumin seed peppers, ground (such as guajillo) Mexican sliced bacon, cooked, Jack cheese, sliced Monterey sliced peppers, jarred, roasted red ingredients breasts boneless, skinless chicken olive oil (enough to brush on chicken) sliced jalapeño, basil leaves fresh L by Hon. icken breast chicken bbq bun ciabatta on a grilled heart Not-for-the-faint-of- TA,ALBER ntre on Ce Edmont 70 salt andpepper, totaste a fewpinchesoffresh thyme 1 tsp(5mL)maplesyrup 1 garlicclove shallots, thinly-sliced ½ tsp(2.5mL)drymustard ¼ cup(60mL)soysauce ½ cup(125mL)oil marinade: baguette bread mayonnaise a fewbabyspinachleaves Quebec “Feuille d’automne”cheeseOR 1 pear, thinly-sliced 1 chicken breast ingredients Quebec brie Quebec, Verchères by SanaHassainia MAPLE- chicken TREAT

the babyspinachandserve. Place afewslicesofpearonthecheese.Add d’automne” cheesedirectly onthehotchicken. Add thegrilledchicken. Placethe“Feuille Spread alightlayerofmayonnaiseonthebread. reaches 165°F(74°C). chicken ontheBBQuntilitsinnertemperature Heat theBBQtomoderateheat.Grill Slice thecheese. Slice thepearslengthwiseintothinslices. and letitmarinateforafewhours. and pepper. Addthechicken tothemarinade shallots, garlicclove,syrup,fresh thyme,salt In asaucepan,mixtheoil,soy, drymustard, directions —Les Patriotes GRILLED

71 directions in olive oil and sprinkle breasts Brush chicken mL) thyme (about 2 tsp (10 with chopped fresh per piece of chicken). in in parchment paper and bake chicken Wrap 35 min) glass baking dish until done (approx or 165°F (74°C). until meat thermometer registers will bacon. You is cooking, prepare While chicken want 2 slices of bacon per sandwich. toast 2 slices of bread is cooked, Once chicken and lightly butter. two flat in half to create breast Slice chicken sandwich-sized pieces. top with bacon and drizzle Place on bread, with maple syrup. Slice in half and enjoy! lon , Ava ADOR ABR & L AND

chicken breast) chicken ingredients olive oil, enough to baste chicken thyme (2 tsp (10 mL) per chopped fresh breasts boneless, skinless chicken bacon (2 slices per sandwich) Canadian maple syrup, to taste to taste butter, of choice multigrain bread parchment paper by Scott Andrews h Sandwic Chicken FOUNDL NEW Bacon Maple 72 bun ofchoice salt andpepper, totaste cayenne pepper, dash onion, sliced tomato, sliced lettuce sage, fresh chipotle powder 1 chicken breast, boneless,skinless,cooked ingredients chine —La Quebec, Notre-dame-de-grâce by IsabelleMorin quebec Mexi casa on topofit.Enjoy! salt andpepper, andadashofcayennepepper Add somesage,lettuce,tomato, andonion, Place onbun. Sprinkle thechicken withchipotlepowder. directions

73 directions into a paste. Mix ingredients and let it marinate onto chicken Spread overnight. over medium heat until cooked Grill chicken inserted through or when a meat thermometer into 165°F (74°C). part of meat registers the thickest thighs too. works well for chicken Note: this recipe

(gochujang) ingredients breasts 4 boneless, skinless chicken pepper paste, ¼ cup (60 mL) hot Korean by Hon. Jason Kenney by Hon. picy Spicy Jason’s h BBQ Sandwic Korean ¼ cup (60 mL) ketchup onions, chopped ½ cup (125 mL) green 4 tsp (20 mL) soy sauce ¼ cup (60 mL) dry white wine TA,ALBER east ry Sou th Calga 74 salt andpepper, totaste ¼ cup(60mL)oliveoil ¼ cup(60mL)balsamicvinegar marinade: Dijon mustard lettuce leaf slice ofonion whole wheatwrap 1 boneless,skinlesschicken breast ingredients A, Kildonan MANITOBA, by JoySmith Chicken Wrap Canada Day Fold thewrapandenjoy. wrap withonion,lettuceandDijonmustard. Place thestripsofchicken onawholewheat grill andcutintostrips. Once thechicken iscooked, remove fromthe of 165°F(74°C). heat untilchicken reaches aninternaltemperature Place chicken ongrillandcookovermedium in therefrigerator. or re-sealable plasticbagandmarinatefor2hours Place chicken andmarinadeinacovered bowl directions —St .Paul

75

Fraser Canyon —Fraser Fraser Canyon Canyon Fraser directions oven to 400°F (200°C). Preheat corn, onion, and together the potatoes, Toss and pepper. garlic with enough olive oil, salt, in the oven Place on baking sheet and roast for 45 minutes – 1 hour until golden brown. mayonnaise, cheese, sour cream, Mix Parmesan horseradish, lemon juice, dill, and enough the bacon will add salt too). salt (remember the roasted, remove Once the vegetables are a garlic from the baking sheet, and make paste, and mix them into the dressing. and bacon the vegetables, dressing, Toss together. Add a spoon of this warm potato salad to a toasted bun and a grilled chicken breast breast a toasted bun and a grilled chicken the Chilliwack to make Sandwich. Chicken n er Can yo —Fras ack

cup (60-75 mL) fresh Parmesan Parmesan cup (60-75 mL) fresh

cup (60-75 mL) sour cream cup (60-75 mL) mayonnaise 3 3 3 / / / 1 1 1 cheese, grated ¼- ¼- 1 Tbsp (15 mL) horseradish 1-2 Tbsp (15-30 juice mL) lemon dill, smashed 1 Tbsp (15 mL) fresh to taste salt and pepper, olive oil, enough to coat all ingredients ingredients. It goes well with Nestle spring It goes well ingredients. beer, Brewery an Old Yale water from Hope, Estate wine. Berens or a Fort 4–6 boneless, skinless chicken breasts 4–6 boneless, skinless chicken potatoes, diced 2 lb (900 g) Pemberton 2 lb (900 g) Chilliwack corn kernels onion, diced red 1 large 6 garlic cloves, smashed crumbled (or to taste) ½ lb (200 g) bacon, cooked, ¼- ingredients This is a delicious chicken sandwich made chicken This is a delicious — out of local, Chilliwack h Sandwic Strahl by Mark icken Chicken Canyon MBIA,ISH COLU BRIT Chilliw raser ­­­–F Chilliwack 76 salt andfreshly-ground peppertotaste 2 avocados,diced 1 Tbsp juice of2limes 3 clovesgarlic,minced ½ cup(125mL)green onion,diced salt andfreshly-ground peppertotaste 1 zestoflime juice of2limes 4 clovesgarlic,minced 1 cup(250mL)lightolive oil 4 eggyolks zesty limeaïoli: 2 1 1 tsp(5mL)habañeropepper, chopped 1 cup(250mL)red pepper, cubed 2 chopped,barbecuedcorn(doneinsalt, grilled cornandavocadosalsa: 8 stripsofCanadianchicken bacon 4 gourmetburgers buns salt andfreshly-ground pepper, totaste ¼ Tbsp(3.75mL)oregano ¼ Tbsp(3.75mL)onionpower ¼ Tbsp(3.75mL)cumin 1½ tsp(7.5mL)cayenne 1 Tbsp(15mL)paprika 4–5 oz,juicyNewBrunswickchicken breasts ingredients / / 3 3 cup cup cubed New Brunswick goatcheese cupcubedNewBrunswick pepper andoliveoil) (15 mL)sugar (75 mL)red onion,diced NEW BRUNSWICK,Fredericton by Hon.KeithAsfield Burger The Capital

chicken bacon,andrelish burger buns.Enjoy! top ofchicken breast withzesty limeaïoli, on serve Add goatcheesecubesto salsaand cubes fromavocadoshells andaddtosalsa. exposed toair. Whenready toeat,spoonout in icewater. Avocado willbrownwhen left back intohavesandstore inrefrigerator, orplace To keep avocadofrombrowningeither placepit pits. Carefully cutsquares intoavocadoshellhalf. Dice avocado: Halfavocadosandremove their until cooled. reduce for3-4minutes.Placeinrefrigerator starts tosoften.Addsugarandlimejuice, onion, andgarlicinfryingpan.Cookuntilpepper Combine peppers,barbecuedcorn,red andgreen thicken. Refrigerateforahalfhour. add oliveoiluntilsaucebeingstoemulsifyand and limezestinfoodprocessorpuree. Slowly Combine eggyolks,garlic,salt,pepper, limejuice, at half-way point). for 20minutes,oruntilfinished(turningonce side, andthencookfurtheronindirect heat BBQ onmedium-highheatfor5minuteseach and placeintherefrigerator forahalfhour. with oilandthenrubspicemixontothem, Mix thoroughly. Coverchicken breasts lightly oregano, salt,andpeppertogetherinabowl. Combine paprika,cayenne,onionpowder, cumin, directions

77

directions salad bowl, mix all the marinade In a large in it, breasts Place the 4 chicken ingredients. in marinade.ensuring well-covered that they are Set aside a half day. container the whole eggs in a large Aïoli: break Crush and beat them using an electric eggbeater. paste. Add thethe garlic bulbs until they form a beat. and continue to paste to the egg mixture and while is well mixed When the mixture the oil until continuing to beat, gradually add is of the consistency of mayonnaise,the mixture white vinegarand then add the lemon juice, the and the salt. breasts, On the barbecue, grill your 4 chicken 165°F reaches until internal temperature (74°C). During cooking, brush them regularly with the marinade. into strips. breasts Then, cut the chicken in two and spread Open the pita bread sauce on it. 1 tsp (5 mL) of aïoli Add the arugula, the radicchio leaves, about 1 Tbsp (15 mL) of diced tomatoes and strips. chicken by folding the non-spread Close the pita bread enveloping the filling, then fold side inwards, side over it. the spread enjoy! Finally, -STYLE (for 200 small spoonfuls of spread):

maple mustard OR Dijon mustard maple mustard 3 eggs 3 garlic bulbs, medium juice from ½ lemon 1 tsp (5 mL) white vinegar 4 cups (1 L) corn oil salt (to taste) aïoli sauce marinade: 1 Tbsp (15 mL) strong Quebec 2 Tbsp (30 mL) Quebec honey 2 lemons to taste salt and pepper, thyme, to taste to taste rosemary, 2 bay leaves basil, to taste chives, to taste 2 Tbsp (30 mL) olive oil ingredients breasts 4 small chicken 4 loaves of pita bread arugula tomatoes, diced radicchio leaves, cut into strips pita Mourani by Maria QUEBEC h CHICKEN Sandwic GRILLED nts ic Ahu Quebec, 78 3 Tbsp+1tsp(50mL)vinegar 4 oz(110g)sugar ½ cup (125 mL)pineapplejuice sauce 4 pineappleslices 4 chicken filets ingredients … Excellent! Quebec, Bas-Richelieu—Nicolet—Bécancour by LouisPlamondon CHICKEN FILET PINEAPPLE pineapple andchicken. Bring thesaucetoaboilandservewith reaches 165°F(74˚C). 15 minutesoruntiltheirinnertemperature Cook thefiletsovermoderateheatfor directions

79

directions bowl. Cover with brine. in large Place chicken for 24 hours. Brine chicken ingredients. Combine all smoky tomato relish to use. until ready Cover and refrigerate together. Mix all basil mayo ingredients to use. until ready Cover and refrigerate from brine and pat dry. Remove chicken almost done up the grill. Barbecue until Fire and place a slice of Gouda on top of each Continue grilling until meat piece of chicken. of internal temperature thermometer reaches 165°F (74°C) and cheese is melted. the with bun spread Serve on a hamburger withbasil mayo on both sides. Place chicken melted Gouda on bottom bun and place a on top generous scoop of smoky tomato relish and serve with seasoned and lightly oiled arugula and a cold Okanagan beer. Bon appétit and “Bok Bok Bok”. ake ake

cup (75 mL) brown sugar cup (150 mL) sugar 3 3 / / ¼ cup (60 mL) sherry vinegar to taste salt and pepper, basil mayo: ½ cup (125 mL) mayonnaise ¼ cup (60 mL) basil, finely-chopped to taste salt and pepper, 1 smoky tomato relish: 3 medium tomatoes 1 Tbsp (15 mL) canola oil 1 Tbsp (15 mL) paprika (plain or smoked) 1 Tbsp (15 mL) capers (optional) cloves, peeled and crushed garlic 2 large 2 cups (500 mL) apple juice 2 cups (500 mL) water salt 1 cup (250 mL) Kosher 2 ingredients 4-5 oz each breasts, 2–4 chicken buns 2 hamburger 2 slices of Gouda cheese apple juice and thyme brine:

annan by Ron C apple juice and thyme-brinedOkanagan ine Sunsh Country Burger Chicken caponata Gouda burger with tomato chicken basil mayo. cheese and Okanagan MBIA,ISH COLU BRIT na—LaKelow ntry ke Cou L Kelowna– 10 sprigs of thyme 2 bay leaves 2 Tbsp (30 mL) of black peppercorns 80 1 Tbsp(15mL)brownsugar ¾ cup(175mL)barbecuesauce 2 tsp(10mL)ginger, grated 1 canfrozenorangejuice,thawed 6 boneless,skinlesschicken breasts ingredients SASKATCHEW by Hon.L Chicken onaP Orange Ginger Linda Mallett’s AN, Bl Enjoy! your favouritetoppings. Place chicken onpaninibunbyitselforwith Cook onBBQovermediumheat,turningoften. refrigerate overnight,turningseveraltimes. Place chicken breasts inthemarinadeand ginger, BBQsauce,andbrownsugartogether. Combine concentratedorangejuice,grated directions ynne Yelich ackstrp anini

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