Chipotle Chicken Sandwich recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Ingredients
- 2 teaspoons olive oil 4 skinless, boneless chicken breast halves 1 tablespoon red wine vinegar 1 tablespoon fresh lime juice ½ teaspoon white sugar salt and ground black pepper to taste 1 green onion, chopped 1 clove garlic, minced ½ teaspoon dried oregano ⅓ cup light mayonnaise 1 tablespoon canned chipotle peppers in adobo sauce, seeded and minced 1 ½ tablespoons chopped green onion 1 ½ tablespoons sweet pickle relish 8 slices sourdough bread 4 slices mozzarella cheese 1 cup torn lettuce
Nutrition Info
- 450.6 caloriescarbohydrate: 35.2 gcholesterol: 92.1 mgfat: 17.3 gfiber: 1.8 gprotein: 37.7 gsaturatedFat: 5.3 gservingSize: -sodium: 757.1 mgsugar: 5.1 gtransFat: : -unsaturatedFat: : -
Directions Chipotle Chicken Sandwich
Directions
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Heat olive oil in a large skillet over medium heat and pan-fry chicken breasts until browned and no longer pink inside, about 10 minutes per side.
Sprinkle chicken breasts with red wine vinegar, lime juice, sugar, salt, black pepper, 1 chopped green onion, garlic, and oregano, pan-fry until green onion is soft, an additional 5 minutes per side. Transfer chicken breasts to a plate and keep warm.
Place light mayonnaise and chipotle pepper into a blender and blend until smooth. Transfer to a bowl and stir in 1 1/2 tablespoon of chopped green onion and sweet pickle relish.
Toast sourdough bread slices.
Layer 4 bread slices each with 1/4 cup of lettuce, a chicken breast, and 1 mozzarella cheese slice. Spread remaining slices with chipotle mayonnaise and place on top to make sandwiches. Serve while still warm.