Open-Faced Chicken Sandwiches with Broiled Vegetables
Prep and Cook Time 20 minutes
Makes 4 servings
|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|
- Preheat broiler.
- Dip mushroom and onion slices in salad dressing; set aside.
- 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.
- 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.
- Top bread slices with lettuce leaves, chicken, mushrooms, onions, avocado and bacon bits.
Place 1 slice Monterey Jack cheese on top of avocado and return sandwich to broiler until cheese is melted. Sprinkle bacon bits over cheese.
|Total Fat||45 g|
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