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Chicken Sandwiches with Gremolata Mayonnaise

(1)
  1 reviews
  • 40 min prep time
  • total time
  • 12 ingredients
  • 4 servings
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Sprightly mayonnaise makes the difference in a grilled chicken breast sandwich.

Ingredients

Gremolata Mayonnaise

1/2
cup mayonnaise
1/4
cup finely chopped parsley
1 1/2
teaspoons grated lemon peel
1 1/2
teaspoons minced garlic

Sandwiches

4
(4-oz.) boneless skinless chicken breast halves
2
tablespoons olive oil
1/4
teaspoon salt
1/8
teaspoon pepper
2
small zucchini, cut lengthwise into 1/4-inch-thick slices
4
(1/4-inch) slices onion
4
sandwich buns, split
4
leaves leaf lettuce

Steps

  • 1 GRILL DIRECTIONS: In small bowl, combine all gremolata mayonnaise ingredients; blend well. Set aside.
  • 2 Heat grill. Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves. Brush chicken breast halves with 1 tablespoon of the oil; sprinkle with salt and pepper.
  • 3 When ready to grill, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 16 minutes or until chicken is fork-tender and juices run clear, turning once.
  • 4 Meanwhile, brush zucchini and onion slices with remaining tablespoon oil; place on grill. Cook about 10 minutes or until tender, turning occasionally. To toast buns, place cut sides down on grill during last 2 to 4 minutes of cooking time.
  • 5 Spread 1 tablespoon gremolata mayonnaise on bottom half of each bun. Top with lettuce. Place grilled vegetables evenly onto lettuce. Top each sandwich with chicken breast half, 1 tablespoon gremolata mayonnaise and top half of bun.
  • 1 GRILL DIRECTIONS: In small bowl, combine all gremolata mayonnaise ingredients; blend well. Set aside.
  • 2 Heat grill. Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves. Brush chicken breast halves with 1 tablespoon of the oil; sprinkle with salt and pepper.
  • 3 When ready to grill, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 16 minutes or until chicken is fork-tender and juices run clear, turning once.
  • 4 Meanwhile, brush zucchini and onion slices with remaining tablespoon oil; place on grill. Cook about 10 minutes or until tender, turning occasionally. To toast buns, place cut sides down on grill during last 2 to 4 minutes of cooking time.
  • 5 Spread 1 tablespoon gremolata mayonnaise on bottom half of each bun. Top with lettuce. Place grilled vegetables evenly onto lettuce. Top each sandwich with chicken breast half, 1 tablespoon gremolata mayonnaise and top half of bun.

Expert Tips

To broil chicken and vegetables, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning chicken once and vegetables occasionally.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
530
Calories from Fat
310
% Daily Value
Total Fat
34g
52%
Saturated Fat
5g
25%
Cholesterol
85mg
28%
Sodium
590mg
25%
Total Carbohydrate
26g
9%
Dietary Fiber
3g
12%
Sugars
8g
8%
Protein
29g
29%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 3 1/2 Very Lean Meat; 6 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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