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Monterey Chicken Fillet Sandwich




Source of Recipe


Pillsbury - posted to rc by geniamaire


List of Ingredients





4 boneless skinless chicken breast halves -- (about 1 pound)
1/2 cup dry bread crumbs, unseasoned
1/2 teaspoon garlic salt
1/4 cup flour
1 egg -- beaten
3 tablespoons vegetable oil
4 french rolls -- round or long
8 teaspoons mayonnaise -- (I use low-fat)
1 cup lettuce -- shredded
4 slices tomato
4 ounces Monterey jack cheese -- (4 slices)


Recipe




Place 1 chicken breast half between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves. In small shallow bowl, combine bread crumbs and garlic salt. Coat both sides of chicken breast halves with flour. Dip each in egg; roll both sides in crumb mixture.

Heat oil in large skillet over medium high heat. Add chicken; cook 6 to 8 minutes on each side or until golden brown and no longer pink. Place french rolls, cut side up, on cookie sheet. Broil 4 to 6 inches from heat 1 to 2 minutes or until toasted; remove top halves of rolls from cookie sheet. Spread bottom halves of rolls with mayonnaise; top with lettuce, tomato, chicken and cheese.

Broil 4 to 6 inches from heat for 1 minute or until cheese is melted; top with top halves of rolls.

NOTES : Warning! This is definitely not a low fat or low-cal sandwich, but it is extremely DELICIOUS. Add bacon (adds even more fat) and make this even more sinfully good