Italian grilled chicken sandwiches
6
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
While pounding poultry might seem tedious, it does serve several purposes. For one, it tenderizes the meat. And by making the thickness of the patties consistent, it ensures even cooking (no dry edges). Finally, can you imagine how tall this sandwich would be if you didn’t flatten the chicken? If you don’t own a mallet, a heavy skillet or rolling pin totally works too.
Ingredients
Cooking spray
4 spray(s)
Uncooked skinless boneless chicken breast
1 pound(s)
Table salt
¾ tsp
Black pepper
2 pinch(es)
Red onion
½ small
Plain hamburger bun
4 item(s)
Pesto sauce
4 Tbsp
Fresh basil
12 leaf/leaves
Roasted red peppers (packed in water)
½ cup(s)
Instructions
1
Coat a grill or grill pan with cooking spray. Preheat to medium-high.
2
Cover the chicken with a sheet of parchment paper or plastic wrap and, using a mallet, pound the chicken until ¼ inch thick. Season both sides of the chicken with ½ tsp of the salt and a pinch of the black pepper. Coat the onion with cooking spray and sprinkle with the remaining ¼ tsp salt and pinch of black pepper.
3
Arrange the chicken and onion on the grill. Grill the chicken until browned and cooked through, 2 to 3 minutes per side, turning once. Grill the onion until the slices are softened and grill marks appear, 2 to 3 minutes per side, turning once. Slice each piece of chicken in half so it fits the buns.
4
Spread each bun bottom with 1 tbsp of the pesto. Top each with 2 pieces of chicken. Separate each slice of onion into rings and arrange on top of the chicken. Top each with 3 basil leaves, 2 tbsp of the roasted red peppers, and a bun top.
5
Serving size: 1 sandwich
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