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Bruschetta Chicken Sandwich

Prep Time 10 minutes
Cook Time 20 minutes
Servings 2 servings
Calories 492kcal

Equipment

  • Thermometer
  • nonstick pan

Ingredients

  • 1/4 cup Tomatoes diced
  • 1 tbsp Red onion finely diced
  • 1 clove Garlic minced
  • 1 tsp Red wine vinegar
  • 2 tbsp Feta cheese crumbled fine
  • 6 tbsp Extra-virgin olive oil
  • 1/2 cup Breadcrumbs
  • 8 oz Chicken breast boneless skinless butterflied
  • 2 Long rolls about 5 inch piece per portion
  • 1/4 cup Fresh basil
  • 2 oz Potato chips
  • 2 Pickle spears
US Customary - Metric

Instructions

  • Mix together the tomatoes, onion, garlic, vinegar, feta, and 1/4 of the olive oil in a bowl and set aside.
  • Place breadcrumbs on a dish and press the chicken into the breadcrumbs to coat both sides well.
  • Heat a nonstick pan over medium heat with the remaining oil.
  • Add the chicken to the pan and cook on both sides till golden brown and an internal temperature of 160 degrees is achieved using a thermometer. Place on a paper towel lined plate to drain excess oil.
  • Lightly toast the bread. Drizzle each half with oil.
  • Layer the roll with basil, chicken, and top with the tomato mixture, cut in half, and serve with chips and pickles.

Nutrition

Calories: 492kcal | Carbohydrates: 36g | Protein: 30g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 379mg | Potassium: 615mg | Fiber: 2g | Sugar: 6g | Vitamin A: 501IU | Vitamin C: 9mg | Calcium: 56mg | Iron: 2mg