California Chicken Sandwich Cooking Light Recipes

Steps:

• Mix together the mayo, orange juice concentrate, lime juice, cumin, and hot sauce in a small bowl. Set aside.
• Season chicken breasts with salt and pepper. Cook in a nonstick skillet coated with cooking spray over a medium-high heat for 5 minutes on each side. Reduce heat to low. Cover, cook for 5 more minutes or until done. Remove from heat and cut diagonally across the grain into thin slices.
• Spread 1 tablespoon citrus mayonnaise on each of the four bread slices. Top with lettuce, chicken, tomatoes, avocado, and remaining bread slice.

Steps:

• To prepare citrus mayonnaise, combine first 5 ingredients in a small bowl.
• To prepare the sandwiches, sprinkle chicken with salt and pepper.
• Heat a large non stick skillet over medium-high heat and add chicken. Coat skillet with cooking spray if desired.
• Cook chicken 5 minutes on each side.
• Reduce heat to low.
• Cover and cook 5 more minutes until done. No pink is showing.
• Remove chicken from skillet and cut diagonally across grain into thin slices.
• Spread 1 tablespoon of citrus mayonnaise on each of 4 bread slices.
• Top with 1 lettuce leaf, 1 chicken breast half (sliced), 2 tomato slices, 2 avocado wedges and remaining bread slices.
• Add additional citrus mayonnaise to top bread slice if desired.

Steps:

• In small bowl, stir together mayonnaise, onion, paprika, lemon peel and garlic with wire whisk.
• On 1 side of 6 bread slices, evenly spread mayonnaise mixture; layer with tomato, chicken and avocado. Top with remaining 6 bread slices. Serve immediately.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Warm oil in skillet and add chicken and onion.
• Cook 15 minutes or until chicken is browned and just about done.
• Add salt and pepper to taste.
• Place chicken on cookie sheet and top each breast with 1 to 2 slices of tomato and 2 to 3 slices of cheese.
• Place in oven for 10 to 15 minutes, until cheese melts.
• Remove from oven, add 2 to 3 slices of avocado on top of each breast, and serve immediately.

Steps:

• Chicken:.
• Prepare grill.
• Mix first 7 ingredients in a small bowl.
• Rub spice mixture on chicken. (I put the spice and the chicken in a zip lock and let the kids go to town shaking it.).
• Cook chicken on grill coated with cooking spray, 20 minutes, or until 180°F.
• Let stand 5 minutes, shred with 2 forks.
• Sauce:.
• Heat oil on medium in a medium saucepan.
• Add onions, and cook until translucent.
• Stir in sugar, chili powder, garlic powder, mustard, allspice, and red pepper.
• Cook 30 seconds.
• Stir in ketchup, vinegar, and molasses.
• Bring to a boil; return heat, and simmer 10 minutes.
• Stir in chicken; cook 2 minutes or until fully heated.

Steps:

• in a large skillet put the balsamic vinegar and garlic along with the chicken breasts.
• add fresh ground pepper (i use about one tbs) on medium heat cook the ckicken until it is done.
• butter just one side of each slice of bread.
• assemble (butter on the outside) sandwiches with cheeses on each slice of bread then on one slice put the avacado (enough to cover surface of sandwich) tomato and chicken.
• in a heated skillet add sandwich and toast each side for about three minutes or until golden brown.
• slice in half and serve.
• you can also spread honey mustard or mayo on sandwhich before toasting.