4 (3-ounce) submarine or hoagie rolls, split lengthwise
4 (4-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
4 (1/2-ounce) slices Havarti or Monterey Jack cheese
2 cups packaged coleslaw mix or shredded cabbage
How to Make It
Remove 1 chile from can; reserve remaining chiles and sauce for another use. Remove and discard chile stem and seeds; finely chop chile. Combine chile, mayonnaise, and water in a small bowl. Spread about 1 tablespoon chile mixture evenly over top half of rolls.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle each evenly with salt and pepper.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; sauté 3 minutes per side or until done. Remove chicken from pan; top each with a slice of cheese. Arrange coleslaw mix over bottom half of rolls; top with chicken and remaining half. Serve immediately. Serving size: 1 sandwich.
I made this recipe for 2 but altered the recipe a little. From "Chipotle Grilled Chicken with Avocado Sandwich" I used the marinade and marinated 8 ounces of chicken tenders for about 1 hour before cooking. I used 120 calorie hamburger buns (toasted), spread the mayo mixture on each half, then layered with romaine, chicken, cheese, and avocado. Made for a nice weeknight dinner along with a salad of Heirloom tomatoes with homemade ranch dressing.
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