Monterey Chicken Fillet Sandwiches

A mouth-watering broiled chicken sandwich that can be ready in 25 minutes.

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

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
  • 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 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 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 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Sandwich
    Calories
    780
    (
    Calories from Fat
    320),
    % Daily Value
    Total Fat
    36g
    36%
    (Saturated Fat
    10g,
    10%
    ),
    Cholesterol
    155mg
    155%;
    Sodium
    1240mg
    1240%;
    Total Carbohydrate
    67g
    67%
    (Dietary Fiber
    3g
    3%
      Sugars
    4g
    4%
    ),
    Protein
    47g
    47%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    2%;
    Calcium
    35%;
    Iron
    30%;
    Exchanges:
    4 Starch; 4 Other Carbohydrate; 1 Vegetable; 3 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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