This recipe is from taste of home's simple and delicious magazine. It turned out surprisingly tasty. I liked the cheese melted on top of of the tomatoes. It held them in place. The original recipe called for pre-cooked bacon and spinach. I just used regular bacon and lettuce because we had just had spinach the day before. I made 6 sandwiches. It left me with one left over chicken. I thought that it wouldn't reheat well, but was pleasantly surprised that it did.
Ingredients
- 4 boneless skinless chicken breast halves (I actually used 3 very large and chopped them in half.)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper (didn't measure salt of pepper. Just sprinkled.)
- 2 teaspoon canola oil
- 2 roma tomatoes - sliced (that is what I ended up using - less if using large tomatoes or making less sandwiches)
- 6 slices swiss cheese
- 1/4 cup mango chutney
- 3 Tablespoons mayonnaise
- 4 buns (I used 6)
- 1 - 1 1/2 cup chopped lettuce
- 6 slices bacon, cooked
Directions
Flatten chicken to 1/2 inch thickness; sprinkle with salt and pepper. In a large skillet over medium heat, cook chicken in oil for 4-5 minutes on each side or until chicken juices run clear. Meanwhile, combine chutney and mayo. Spread over roll bottoms. Top with lettuce. Top each chicken breast half with 2 slices tomato and 1 slice cheese. Cover and cook for 2-3 minutes or until cheese is melted. Add chicken to the bun and finish with the top of the bun. Serve with slaw
Easy Sweet slaw
Ingredients
- 4 cups coleslaw mix
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped green pepper (I actually used part green and part yellow)
Dressing ingredients
- 1/2 cup mayo
- 1/4 cup crushed pineapple (drained - but save juice)
- 2 Tablespoons pineapple juice (drained from crushed pineapple)
- 2 Tablespoons cider vinegar
- 1 Tablespoon sugar (I used splenda)
- 1/2 teaspoon salt
- 1/4-1/2 teaspoon pepper
Directions
Combine dressing ingredients in a large bowl. Add veggies and mix completely.
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