Monterey Chicken Fillet Sandwiches

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  • 25 min prep time
  • 25 min total time
  • 11 ingredients
  • 4 servings

Ingredients

4
boneless, skinless chicken breast halves
1/2
cup plain bread crumbs
1/2
teaspoon garlic salt
1/4
cup all purpose flour
1
egg, beaten
3
tablespoons oil
4
(5 1/2- to 6-inch) French rolls, ranch rolls or hoagie buns, halved lengthwise
8
teaspoons mayonnaise or salad dressing
1
cup shredded lettuce
4
medium tomato slices
4
(1-oz.) slices Monterey Jack cheese

Directions

  1. 1 Place 1 chicken breast half 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.
  2. 2 In small shallow bowl, combine bread crumbs and garlic salt. Coat both sides of chicken breast halves with flour. Dip each in egg; coat both sides with crumb mixture.
  3. 3 Heat oil in large skillet over medium-high heat until hot. Add chicken; cook 6 to 8 minutes on each side or until lightly browned and juices run clear.
  4. 4 Meanwhile, place French rolls, cut side up, on ungreased cookie sheet. Broil 4 to 6 inches from heat for 1 to 2 minutes or until toasted; remove top halves of rolls from cookie sheet. Spread bottom halves of rolls with mayonnaise; top with lettuce, tomato, chicken and cheese. Broil 4 to 6 inches from heat for 1 minute or until cheese is melted; cover with top halves of rolls.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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