Sunday, January 10, 2010

Sourdough Chicken Sandwich with Herbed Mayo

A great recipe for dinner!  Make a few extra sandwiches for a healthy lunch to take to work.  Quick, easy, and full of flavor, these sourdough chicken sandwiches will quickly make it onto your regular menu.  I like to choose fresh sourdough bread, either sliced sandwich-style, or in sub-style rolls.  Ciabatta works very well, too.  To save time and money, you can opt for frozen chicken cutlets rather than fresh chicken breasts.  Just bake, assemble, and you are done!

Fresh sourdough bread, sliced
Chicken breast, cutlets, or strips
Italian dressing
Provolone cheese, sliced
1/4 cup fat-free mayonnaise
2 TBS fresh basil, chopped
2 TBS fresh chives, chopped

Marinate chicken in Italian dressing for 20 minutes to overnight.  Poke holes in the chicken with a fork to encourage the meat to absorb the marinade.  Place chicken in a glass dish and bake at 350 degrees until done, about 20-30 minutes, depending on thickness of cutlets.

In a bowl, mix mayo, basil, and chives.  Spread mixture generously over bread.  On a baking sheet, place pieces bread mayo side up.  Top the "bottom" bread pieces with chicken and a slice of provolone.  Place baking sheet under broiler for a few minutes until cheese is brown and bubbly and bread is lightly toasted.

Assemble sandwiches with fresh, crunchy lettuce and juicy tomato.  Enjoy!

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