Monterey Chicken Sandwiches the Editors of Publications International, Ltd.
Monterey Chicken Sandwich
Makes 4 sandwiches
|1||tablespoon vegetable oil|
|4||boneless skinless chicken breasts (about 1 pound)|
|1||teaspoon dried thyme|
|1/4||teaspoon black pepper|
|1||large red onion, thinly sliced|
|4||kaiser rolls, split|
|Radicchio or lettuce leaves|
- 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.
Serve with mango chutney, olives and corn on the cob on the side, if desired.
|Serving Size:||1 sandwich|
|Calories from Fat||26 %|
|Total Fat||10 g|
|Saturated Fat||3 g|
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