Name: Hot Chicken Sandwich
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 2 pieces chicken breast (Boneless and skinless; pound to an even thickness and divide into 4 cutlets); 1 tbsp vegetable oil (Divided between the chicken and baking sheet); 1 tsp Salt (Divided between chicken and gravy); 1 tsp Black pepper (Freshly ground; divided between chicken and gravy); 30 g butter (small pieces); 30 g wheat flour (Plain flour); 500 ml chicken broth (warm); 1 tbsp Worcestershire sauce; 200 g Green peas (Frozen); 8 slices white bread (Thick-cut sandwich bread)

How to prepare

Heat the oven to 200°C. Line a small baking sheet with parchment and lightly coat it with half of the oil.

Pat the chicken dry and pound the thickest sections to an even 1.5 cm thickness. Rub with the remaining oil, then season both sides with half of the salt and pepper.

Place the chicken on the prepared sheet and bake for 18 to 22 minutes, turning once, until the thickest cutlet reaches 74°C and the juices run clear. Rest for 5 minutes.

Golden baked chicken cutlets resting on a parchment-lined baking sheet

AI-generated image

While the chicken bakes, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes, until the mixture smells lightly nutty but remains pale.

Gradually whisk in the warm broth until smooth. Add the Worcestershire sauce and remaining salt and pepper, then simmer for 5 to 7 minutes, whisking often, until the gravy coats a spoon.

Add the peas to a small saucepan with 2 tablespoons of water and heat over medium for 3 to 4 minutes, until bright green and steaming. Toast the bread until crisp at the edges.

Place one slice of toast on each plate and top with a chicken cutlet. Spoon over enough hot gravy to cover the chicken, add the peas, and finish with the second slice of toast or serve it alongside for dipping.

Canadian hot chicken sandwich covered with pepper gravy and served with green peas

AI-generated image

Why this recipe works

Baking keeps the chicken juicy without a heavy coating, while toasted bread gives the gravy a sturdy base. Peppery pan gravy, tender chicken, and sweet peas create the familiar sweet-savory contrast of a Canadian hot chicken sandwich.

Storage and reheating

How to store it

Refrigerate chicken, gravy, and peas separately in airtight containers for up to 3 days. Store bread at room temperature and assemble just before serving.

How to reheat it

Reheat the chicken covered in a 180°C oven until hot throughout, about 10 minutes. Warm the gravy gently in a saucepan, whisking in a splash of broth if needed; reheat peas until steaming.