Open-Faced Chicken Sandwiches with Broiled Vegetables

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Browse the article Open-Faced Chicken Sandwiches with Broiled Vegetables

Open-Faced Chicken Sandwiches with Broiled Vegetables Photo
Open-Faced Chicken Sandwiches with Broiled Vegetables
Prep and Cook Time: 20 minutes
Yield: Makes 4 servings
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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:
Serving Size:
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


This recipe appears in: Sandwiches