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Open-Faced Chicken Sandwiches with Broiled Vegetables
Open-Faced Chicken Sandwiches with Broiled Vegetables
Prep and Cook Time: 20 minutes
Yield: Makes 4 servings
Ingredients:
1package (8 ounces) sliced portobello mushrooms
1small red onion, cut into 1/4-inch slices
1cup Italian salad dressing
4boneless skinless chicken breast halves (about 1-1/2 pounds)
4slices whole grain bread
4leaves leaf lettuce
1cup avocado, cut into 1/2-inch cubes
1/4cup bacon bits
Preparation:
1.Preheat broiler.2.Dip mushroom and onion slices in salad dressing; set aside.3.Pound chicken breast halves between 2 pieces of plastic wrap to 1/2-inch thickness with flat side of meat mallet or rolling pin. Dip chicken in remaining salad dressing.4.Place chicken on broiler pan; broil 4 to 5 inches from heat 4 minutes per side or until no longer pink in center. Broil mushrooms and onion with chicken during last 4 minutes of cooking time, turning once.5.Top bread slices with lettuce leaves, chicken, mushrooms, onions, avocado and bacon bits.
Cook' s Notes:
Place 1 slice Monterey Jack cheese on top of avocado and return sandwich to broiler until cheese is melted. Sprinkle bacon bits over cheese.
Nutritional Information:
Serving Size:
Protein
46 g
Fiber
3 g
Carbohydrate
28 g
Cholesterol
104 mg
Total Fat
45 g
Calories
685
Sodium
855 mg
Dietary Exchange:
Fat
7-1/2
Meat
4-1/2
Vegetable
1
Starch
1
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