Chipotle Chicken Sandwich recipe

All Recipes Best Recipe Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Ingredients

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

Nutrition Info

450.6 calories
carbohydrate: 35.2 g
cholesterol: 92.1 mg
fat: 17.3 g
fiber: 1.8 g
protein: 37.7 g
saturatedFat: 5.3 g
servingSize: -
sodium: 757.1 mg
sugar: 5.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Toast sourdough bread slices.

  5. 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.

Recipe Yield

4 servings

Recipe Note

This chicken sandwich has a nice kick to it!

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