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Frosted Chicken Sandwich

Frosted Chicken Sandwich

Stan and I stopped at a restaurant and he ordered a chicken sandwich with something they called ‘Chicken Frosting’. I HAD to replicate that amazing work of art. We have longed for that sandwich for weeks now….so here is my version, and Stan says it is even better, which is quite a compliment. When you have a bit of a food blog as I do, the critique is honest around my house:)   Drum roll—–I am pleased and thrilled to give you my own concoction of the Chicken Sandwich with Chicken Frosting and I can’t wait to make it again; neither can Stan, heehee.

Frosted Chicken Sandwich


Thick bread or bun of your choice

Butter for toasting Poblano peppers, 

1/2 – 1  per sandwich 8 oz. cream cheese, softened to room temperature

1/4 cup honey Montreal Chicken Seasoning

Chicken breasts/cutlets/tenderloins; boneless and skinless

Pepper Jack cheese

Real Mayonnaise

Ripe tomatoes

Romaine lettuce (this type holds up on the sandwich)


Begin by roasting the Poblano peppers.

This can be done in the oven on broil or on the grill outside. If being done in the broiler, line a cookie sheet with tin foil for easier clean up. Put the pan under the heat and watch closely. When the pepper is charred and very dark…   Frosted Chicken Sandwich 1

Frosted Chicken Sandwich 2Then turn onto another side and continue broiling until it is black and charred on all sides. The same would be done on the grill; turning and charring on all sides.   Frosted Chicken Sandwich 3

Frosted Chicken Sandwich 4When the peppers are very dark and charred, wrap separately in plastic wrap and leave to cool down while continuing with the recipe. Frosted Chicken Sandwich 5

Make the ‘Chicken Frosting’. In a bowl cream together the cream cheese and the honey until well mixed and creamy. Set aside.Frosted Chicken Sandwich 6Now for the chicken. If you are using a thin cutlet or a thin tenderloin, you do not need to do anything for this step. If you are using a breast, you may need to cut in half if it is very large. Put on a piece of parchment paper. Place another piece of parchment on top. Using a rolling pin, or a heavy pan, pound gently to make a thin cutlet, however do not tear or damage the meat.   Frosted Chicken Sandwich 7

Frosted Chicken Sandwich 8Place the meat, whether you have had to pound it or not, on layers of paper towels and dab the top with paper towels also to dry. Sprinkle the top lightly with Montreal Chicken Seasoning.Frosted Chicken Sandwich 9

In a medium-hot fry pan add in oil and bring to a hot point.Frosted Chicken Sandwich 10Gently lay down the chicken and do not crowd the meat. Sprinkle this side lightly with the Montreal Chicken Seasoning.Frosted Chicken Sandwich 11When cooked on one side, turn and cook on the other side; making sure to cook through, but do not over cook – we don’t want dry meat.Frosted Chicken Sandwich 12When the meat is cooked, place on a plate and continue cooking.  For the Poblano Peppers, unwrap from the plastic wrap, carefully scrap off the outside charred layer. Then open and scrap out the seeds and pull off the top. Do this with all you have prepared. Set aside.Frosted Chicken Sandwich 13Now the fun begins! On a griddle, or your fry pan, place cooked chicken, the size of your bread or bun and lay Pepper Jack cheese over top to melt. I put a lid over it to help it get all melty and wonderful gooeyness.Frosted Chicken Sandwich 14

Frosted Chicken Sandwich 15

Meanwhile, spread a nice layer of butter on the outside of your slices of thick sliced bread OR the inside of your bun and set on griddle or fry pan to toast.
OK, for the CHICKEN FROSTING! On one slice of your toasted bread or the bun GENEROUSLY spread a layer of the fabulous cream cheese and honey mixture – this stuff makes the sandwich!Frosted Chicken Sandwich 16On the other slice, spread a thin layer of real mayonnaise. I’m usually a Miracle Whip girl, but you really do want to use real mayo so it compliments all the wonderful other components going on here.Frosted Chicken Sandwich 17To assemble:  On your bread, or bun, lay the chicken with the melted ooey, gooey melted cheese. Next up is the roasted Poblano Pepper.Frosted Chicken Sandwich 18Slices of ripe tomato and then the crisp lettuce come up next.Frosted Chicken Sandwich 19Adorn with the other slice of bread or bun and there you have a masterpiece that could very well be in a museum – except, then they would have to have a snack bar, hee hee! Hope you enjoy this one as much as we do; happy eating!Frosted Chicken Sandwich 20Carrie Groneman’s recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2015

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  • Omg, this sandwich looks so good and seriously I am a sandwich girl, plus I am looking for new ways to serve chicken in my house. I am so trying this one soon here for us and thanks so much, Carrie 😉

  • Tasha says:

    Brilliant!! Did the restaurant give you any tips on how to make this recipe or did you do this all from your dining experience?

  • Katie Short says:

    I don’t usually bother Pinning sandwiches because, well, I can make a pretty decent sandwich. But this is getting pinned. It sounds amazing and I have everything needed in my kitchen!

    • Hey Katie, I am very flattered you are going to try my sandwich! Please come back and let me know how you liked it; I sure hope you do. Hope to have you visit soon. Carrie, A Mother’s Shadow

  • Stephanie says:

    How delicious! Thank you so much for linking up at Tasty Tuesday! This post has been pinned on the Tasty Tuesday Pinterest board! I love having you and can’t wait to see you next week!

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