Chicken on sourdough with Parmesan, pinenuts and SPika Oil

    SPikaLicious recipe

    Chicken on Sourdough with Parmesan & Pinenuts

    Fancy name? Nah. Just straight-up deliciousness.

    Total prep & cook time15 min
    Servings2

    (or one if you're really hungry—no judgment here!)

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    Ingredients

    What You’ll Need

    • 2 boneless, skinless chicken thighs (trust me, thighs > breasts. More flavor, more juiciness!)
    • Juice of ½ lime (for a quick rinse—makes the chicken extra fresh)
    • Salt & black pepper (season generously, but don’t go overboard)
    • 1 clove garlic, minced (we want flavor, not vampire repellent)
    • 2 slices of sourdough bread (because basic bread won’t do)
    • 1 tbsp olive oil (for toasting that glorious sourdough)
    • 1 tbsp mayo (Hellmann’s or homemade—choose wisely)
    • 1 tbsp honey
    • 1 tsp Dijon mustard
    • 1 tbsp olive oil (yes, again, but this time for the dressing)
    • A handful of pinenuts (toasted until golden)
    • A handful of fresh lettuce (arugula, romaine, whatever makes your heart happy)
    • Parmesan shavings (because cheese makes everything better)
    • A few drops of SPika Oil (for that extra kick—if you dare!)

    Step by step

    How to Make It

    01

    Prep the Chicken

    • Rinse your chicken thighs with lime juice. Pat them dry (we’re not making chicken soup here).
    • Season with salt, pepper, and minced garlic. Not too much garlic—we’re making a sandwich, not warding off demons.
    • Slice the chicken thinly—this helps it cook fast and evenly.
    02

    Get Searing

    • Heat a skillet over medium-high heat. No need for extra oil; the chicken will do just fine on its own.
    • Sear the thin chicken slices for about 2-3 minutes per side until golden and juicy. Set aside.
    03

    Toast That Bread

    • Add a small drizzle of olive oil to the same skillet (don’t go crazy, we’re toasting, not deep-frying).
    • Toast your sourdough slices until golden, crispy, and slightly crunchy. Let them cool for a sec.
    04

    Make the Dressing

    • In a small bowl, whisk together honey, Dijon mustard, and olive oil. This is the secret sauce (literally).
    05

    Toast the Pinenuts

    • Toss those pinenuts in a dry pan over medium heat for about 2 minutes, stirring constantly. They should be golden and smell amazing.
    06

    Assemble Like a Pro

    • Spread mayo on the cooled toast (hot bread + mayo = disaster).
    • Pile on the chicken slices, sprinkle a little salt for that final touch.
    • Add the toasted pinenuts (for crunch) and toss in some lettuce that you've mixed with a little honey dressing.
    • Finish with a shower of Parmesan shavings, some freshly cracked black pepper, and a few drops of SPika Oil (optional, but highly recommended!).
    07

    Take a Bite & Try Not to Cry (Happy Tears Only)

    • This is it. The moment you’ve been waiting for. Take a bite, and let the flavors do their thing. Crispy bread, juicy chicken, nutty crunch, cheesy goodness, and a slight kick from SPika—pure magic.

    Level up

    Pro Tips

    • Want to make it extra fancy? Throw in some caramelized onions.
    • No pinenuts? Swap them for almonds or walnuts.
    • Feeling wild? Add a fried egg on top. Trust me.

    Now go forth and make the best damn chicken sandwich of your life!

    SPikaLicious!

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