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Monterey Chicken Sandwiches
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Monterey Chicken Sandwich
YIELD Makes 4 sandwiches
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INGREDIENTS
| 1 | tablespoon vegetable oil |
| 1 | tablespoon butter |
| 4 | boneless skinless chicken breasts (about 1 pound) |
| 1 | teaspoon dried thyme |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon black pepper |
| 1 | large red onion, thinly sliced |
| 4 | kaiser rolls, split |
| Radicchio or lettuce leaves | |
PREPARATION:
- Heat oil and butter in large skillet over medium heat. Add chicken; sprinkle with thyme. Cook 8 minutes or until browned on both sides and no longer pink in center, turning after 4 minutes. Season with salt and pepper. Remove from skillet; keep warm.
- Add onion to skillet; cook until tender.
- Fill rolls with radicchio leaves, chicken and onions. Serve with mango chutney and olives, if desired.
Serving Suggestion
Serve with mango chutney, olives and corn on the cob on the side, if desired.
This recipe appears in:
Sandwiches
NUTRITIONAL INFORMATION:
| Serving Size: | 1 sandwich |
| Fiber | 2 g |
| Carbohydrate | 35 g |
| Cholesterol | 73 mg |
| Saturated Fat | 3 g |
| Total Fat | 10 g |
| Calories from Fat | 26 % |
| Calories | 366 |
| Protein | 32 g |
| Sodium | 702 mg |
DIETARY EXCHANGE:
| Meat | 3-1/2 |
| Vegetable | 1 |
| Starch | 2 |
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