Thursday, September 23, 2010

Grilled Chicken and Veggie Sandwiches

Difficulty: **

This is a super supper sandwich!

Ingredients:
4 ounces cream cheese, softened
1 tablespoon milk
1 package dry ranch dressing mix
1 small garlic clove, minced or pressed
4 boneless chicken breasts (about 4 oz. each)
8 slices sourdough bread ( or bread of your choice but should be pretty firmed textured bread)
Vegetable oil or EVOO (Extra Virgin Olive Oil)
2 tablespoons all purpose flour
1/2 small cucumber, sliced
2 plum tomatoes, sliced
1/2 cup sliced red onion
1 carrot, cut into julienne strips
1 cup alfalfa sprouts
1 firm, ripe avocado, sliced

1. In a small bowl, combine cream cheese, milk, 2 teaspoons of the dressing mix, and garlic. Mix well and set aside.

2. Prepare the vegetables - cucumber,tomatoes, onioin, carrot, avocado and sprouts. Set aside.

3. Toast the sliced bread by your normal method - toaster oven, regular oven.

4. Place each chicken breast between 2 pieces of parchment or wax paper. Pound with a rolling pin until 3/4 inch thick. Spray skillet with cooking spray or heat 1 tablespoon oil over medium heat. Combine remaining dressing mix and flour; mix well. Roll chicken in the mixture, shaking off excess. Place chicken in pan and cook for 5-7 minutes per side until chicken is no longer pink. Remove from pan.

5. To assemble sandwiches, spread cream cheese mixture onto each bread slice. Evenly layer the cucumber, tomato, onion, chicken, carrot, sprouts, and avocado on one slice and then place the other slice on the top. Cut sandwiches diagonally.
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