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Open-Faced Chicken Sandwiches with Broiled Vegetables


Open-Faced Chicken Sandwiches with Broiled Vegetables

Open-Faced Chicken Sandwiches with Broiled Vegetables

Prep and Cook Time 20 minutes

Yield

Makes 4 servings

Ingredients

1 package (8 ounces) sliced portobello mushrooms
1 small red onion, cut into 1/4-inch slices
1 cup Italian salad dressing
4 boneless skinless chicken breast halves (about 1-1/2 pounds)
4 slices whole grain bread
4 leaves leaf lettuce
1 cup avocado, cut into 1/2-inch cubes
1/4 cup bacon bits

Preparation

  1. Preheat broiler.
  2. Dip mushroom and onion slices in salad dressing; set aside.
  3. Pound chicken breast halves between 2 pieces of plastic wrap to 1/2-inch thickness with flat side of meat mallet or rolling pin. Dip chicken in remaining salad dressing.
  4. Place chicken on broiler pan; broil 4 to 5 inches from heat 4 minutes per side or until no longer pink in center. Broil mushrooms and onion with chicken during last 4 minutes of cooking time, turning once.
  5. Top bread slices with lettuce leaves, chicken, mushrooms, onions, avocado and bacon bits.

Cook's Notes

Place 1 slice Monterey Jack cheese on top of avocado and return sandwich to broiler until cheese is melted. Sprinkle bacon bits over cheese.

Nutritional Information

Protein 46 g
Fiber 3 g
Carbohydrate 28 g
Cholesterol 104 mg
Total Fat 45 g
Calories 685
Sodium 855 mg

Dietary Exchange

Fat 7-1/2
Meat 4-1/2
Vegetable 1
Starch 1

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