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Hi, I'm Betty. Welcome to Betty’s kitchen. I'm going to show you how to make a very nice sandwich that is hearty and it’s going to be grill chicken sandwich, so let me get started with the sauce that I'm going to make to put on out grilled chicken. It’s very simple and you’re going to use one half cup of mayonnaise and I'm choosing the fat free mayonnaise just a side of you calories here in there. Take those in grams; don’t like to clog up those arteries. So we have that and with it I'm mixing some dill pickled relish and I have two tablespoons. So for one half cup of mayonnaise two tablespoons of dill pickled relish and I'm mixing it up to have probably to have four chicken breast for our spread. So when we got that finish just go ahead put it in your serving dish and you can let each individual decide put or not use this bread or regular mayonnaise or some other spread or leave it free of any type of spread. So that look nice and appealing, that’s going to be our spread for our sandwich. Now I want to talk about the bread that we’re going to use. I bought this and you could see it was double thick here, because rest of us is over here. This is called sweet Italian sub buns and it comes cut off just like that. I guess these are loaves and they are cut in half and they are together joined, so what you need to do is work with them and I think went like this actually. So you need to split them in the center and then you need to slice them so they will be open like that and I like to seal this because that’s for the spread might go and I just put it under the broiler for a minute or so and it was browned up like this. So this nice and soft back here and this is crispy along here and that’s why you prepare the bun for the sandwich. Now let’s talk about the preparation of the chicken. What I have here is the bag that I bought, its two and a half pounds of chicken breast and it say’s with rib meat but don’t think of that as anything because it’s just like pretty much like the white meat of the breast. It’s not significant different. In this bag I have—I noticed five pieces and this is a difficult look for a frozen chicken breast. These are just quick frozen and placed in bags for you to able to get one piece out at a time. If there is just one of you and want to make this for you self, it’s an easy meal to do or like me and my husband and need two of them. So I'm putting this bag and earlier of the day I got two of them and put it in a dish and covered that with an aluminum foil as you can see here then I put it in the refrigerator. I do not like to thaw chicken at room temperature. I would rather give a plenty of time and let it thaw in the refrigerator that keeps it safe. So now I have these two chicken breasts and what I have to do is take some, kitchen shears and get the fat and gristle removed and you can see a lot of water has drained from the ice crystals which were in it. But I would like to clean this up a little bit because I don’t like eating pure fat like that, so I'm going to do that. I'm also going to use this meat mallet and you can see it’s meant for tenderizing, so I'm just going to beat on it a little bit. What does that is flatten it out some which will really great for our sandwich. Now if this wont be sandwiches I would worry with it, and some tenderizes so that would be an added effect that will have. So let me comeback after I worked on this a bit and we will season them up and go out in the grill and make our sandwiches. I've been working on this two chicken breast filets for about a minute it doesn’t take long to get all the extra fat off and you could see there's the fat and gristle there. That means Remy, the little dog will get that fried up and have it for his diner tonight so you don’t have to worry about Remy. Here is way this works just for your information this is an antique meat mallet so you probably won’t find one like this at your store. But it has once side that really cuts thickly and that flattens really well. This one is finer if you want to use that, I don’t want to use that I didn’t really use that too much because it’s more interested flattening this. So that’s what I kind of did, you can get your aggression our now on this, you just beat on them and know that it going to come out good in the long run. Ok, what we’re going to is season them up. You know I always like to use meat tenderizer some of you don’t like to do that but this has no MSG so its not harmful, it just provides the flavor which is the salt and it also does have effect on the tenderizer breaking down a some of that fibers and the chicken. So we’re done on one side when my hands are clean then I'm going to ground some fresh pepper, fresh black pepper corns. Those smell so good coming up almost have them and then you know my technique here probably the next thing I do is olive oil. Now I use extra virgin olive oil and I'm just going to pour and then I’ll take my hands and spread that and we will repeat that on the other side. So this are will get out of the grill and when you see them there going to be a grilled chicken filets. Our chicken filets are grilled and here they are. Don’t they look delicious and they are flattening that enough so they’re going to fit on our bun very well. So let’s get on the buns, they fit together this way so let’s take that one. I have a plate with some pretzels on it that are sliding around, what I want to do is to put some spread on the bottom part, I’ll come back later and get the top part so don’t worry about it. It will be eventually so the bottom part just spread what you like off the mayonnaise, dill pickle mixture and then optionally you can put some cheese on here. That’s just kind the its up to you, if you like this is deluxe American or if you like Swiss whatever you might like that goes with chicken will be fine or just leave it off if you don’t like that. I think I will put smaller piece on because probably the trim the larger piece so it’s comfortable to eat. The smaller piece will fit on here very comfortably and just perfectly really. And then lets go for some tomato, two small slices or if you have one sliced large slice will be great and then some lettuce that we’ll lay flat. You don’t want it to go too curly, so go for the outer leaves if you can put on the top right here. So let me set this down and get a knife and show you what it would like when we cut into it. So here’s our large hearty sandwich and I'm going to cut it diagonally. Let’s just see all the layers and it’s going to be a mouthful which I'm not going to taste but right now, but look at how good it looks. Doesn’t that looks like a good sandwich? I think you will enjoy that and also a few pretzels on the side, maybe a coke to drink and this is something I made earlier and it’s been posted. So if you’re interested in the Banolepe pie, it’s a mixture of bananas and toffee flavoring so I think you might like to try that we will have with our meal as well. And this little pan right here is for Remy those for the scraps I don’t throw things away and that wont be whole dinner tonight but he will enjoy it having those scraps. So see you in the next video and I hope you enjoy the grilled chicken sandwich.