Ingredients
- 1 lb Chicken breast boneless skinless butterflied lengthways
- 4 small Portobello mushrooms kept whole, stem removed and rinsed
- 4 Ciabatta rolls
- 4 tbsp Mayonnaise
- 8 leaves Fresh basil
- 1 clove Garlic
- 2 cups Arugula
- 12 slices Tomato
- 4 oz Roasted red peppers sliced (jar or canned)
- 4 oz Fresh mozzarella sliced
- 4 Pickles halved
- 4 oz Potato chips
Instructions
- Preheat a grill or grill pan on medium heat, season both sides of the chicken with a pinch of salt and pepper and cook about 5 - 7 minutes on both sides until it is no longer pink inside and reaches an internal temperature of 160 degrees. (cook time depends on how thick the breast is.) Once cooked thinly slice the chicken.
- In the same grill pan or grill on medium heat cook the portabello mushrooms 2 - 3 minutes per side until soft. Lightly grill the roll to golden brown.
- In a blender or food processor pulse the mayo, basil, and garlic until smooth.
- Spread the mayo on the roll and layer with arugula, tomatoes seasoned with salt and pepper, chicken, roasted peppers, mushrooms and fresh mozzarella on a roll and serve with pickles and chips on the side.
Nutrition
Calories: 551kcal | Carbohydrates: 42g | Protein: 27g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 64mg | Sodium: 1641mg | Potassium: 1213mg | Fiber: 5g | Sugar: 7g | Vitamin A: 765IU | Vitamin C: 21mg | Calcium: 253mg | Iron: 3mg
Chicken Portobello Sandwich
Ingredients
- 1 lb Chicken breast boneless skinless butterflied lengthways
- 4 small Portobello mushrooms kept whole, stem removed and rinsed
- 4 Ciabatta rolls
- 4 tbsp Mayonnaise
- 8 leaves Fresh basil
- 1 clove Garlic
- 2 cups Arugula
- 12 slices Tomato
- 4 oz Roasted red peppers sliced (jar or canned)
- 4 oz Fresh mozzarella sliced
- 4 Pickles halved
- 4 oz Potato chips
Instructions
- Preheat a grill or grill pan on medium heat, season both sides of the chicken with a pinch of salt and pepper and cook about 5 - 7 minutes on both sides until it is no longer pink inside and reaches an internal temperature of 160 degrees. (cook time depends on how thick the breast is.) Once cooked thinly slice the chicken.
- In the same grill pan or grill on medium heat cook the portabello mushrooms 2 - 3 minutes per side until soft. Lightly grill the roll to golden brown.
- In a blender or food processor pulse the mayo, basil, and garlic until smooth.
- Spread the mayo on the roll and layer with arugula, tomatoes seasoned with salt and pepper, chicken, roasted peppers, mushrooms and fresh mozzarella on a roll and serve with pickles and chips on the side.
Nutrition
Calories: 551kcalCarbohydrates: 42gProtein: 27gFat: 32gSaturated Fat: 8gCholesterol: 64mgSodium: 1641mgPotassium: 1213mgFiber: 5gSugar: 7gVitamin A: 765IUVitamin C: 21mgCalcium: 253mgIron: 3mg
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