California Chicken Sandwich |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This comes from an issue of Cooking Light, vintage 1990's. Add 3 guests, a fruit salad, bottle of Chardonnay and setttle in for a long lunch. Ingredients:
1/3 cup mayonnaise |
2 tablespoons thawed orange juice concentrate |
1 teaspoon lime juice |
1/2 teaspoon ground cumin |
1/8 teaspoon hot sauce |
4 (4 ounce) boneless skinless chicken breast halves |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
8 slices loaf sourdough bread, thick slices (diagonally cut and toasted) |
4 small romaine lettuce leaves |
2 plum tomatoes, each cut lengthwise into 4 slices |
1 peeled avocado, cut into 8 wedges |
Directions:
1. To prepare citrus mayonnaise, combine first 5 ingredients in a small bowl.
2. To prepare the sandwiches, sprinkle chicken with salt and pepper.
3. Heat a large non stick skillet over medium-high heat and add chicken. Coat skillet with cooking spray if desired.
4. Cook chicken 5 minutes on each side.
5. Reduce heat to low.
6. Cover and cook 5 more minutes until done. No pink is showing.
7. Remove chicken from skillet and cut diagonally across grain into thin slices.
8. Spread 1 tablespoon of citrus mayonnaise on each of 4 bread slices.
9. Top with 1 lettuce leaf, 1 chicken breast half (sliced), 2 tomato slices, 2 avocado wedges and remaining bread slices.
10. Add additional citrus mayonnaise to top bread slice if desired.
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