Ingredients
4
4 servings
- •2 teaspoons olive oil
- •4 skinless, boneless chicken breast halves
- •1 tablespoon red wine vinegar
- •1 tablespoon fresh lime juice
- •½ teaspoon white sugar
- •salt and ground black pepper to taste
- •1 green onion, chopped
- •1 clove garlic, minced
- •½ teaspoon dried oregano
- •⅓ cup light mayonnaise
- •1 tablespoon canned chipotle peppers in adobo sauce, seeded and minced
- •1 ½ tablespoons chopped green onion
- •1 ½ tablespoons sweet pickle relish
- •8 slices sourdough bread
- •4 slices mozzarella cheese
- •1 cup torn lettuce
Instructions
- Heat olive oil in a large skillet over medium heat and pan-fry chicken breasts until browned and no longer pink inside, about 10 minutes per side.
- Sprinkle chicken breasts with red wine vinegar, lime juice, sugar, salt, black pepper, 1 chopped green onion, garlic, and oregano; pan-fry until green onion is soft, an additional 5 minutes per side. Transfer chicken breasts to a plate and keep warm.
- Place light mayonnaise and chipotle pepper into a blender and blend until smooth. Transfer to a bowl and stir in 1 1/2 tablespoon of chopped green onion and sweet pickle relish.
- Toast sourdough bread slices.
- Layer 4 bread slices each with 1/4 cup of lettuce, a chicken breast, and 1 mozzarella cheese slice. Spread remaining slices with chipotle mayonnaise and place on top to make sandwiches. Serve while still warm.
Nutritional Facts
Per 4 servings
- Calories: 451
- Carbohydrate: 35g
- Fat: 17g
- Fiber: 2g
- Protein: 38g
- Sugar: 5g
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