Chicken Sandwich

Prep Time 10

Cook Time 30

Servings servings

Calories 491kcal

Ingredients

1/2 cup Canola oil
2 Chicken breast boneless skinless butterflied, see pro tips below
1 cup Seasoned Panko bread crumbs or more if needed
4 tbsp Mayonnaise
1 clove Garlic grated
1 tsp Fresh rosemary minced
8 Naan Sandwich Rounds
1/2 cup Asiago cheese shredded
2 cups Spring mix
8 slices Tomato
2 Pickles cut into rounds
2 oz Potato chips

US Customary - Metric

Instructions

Preheat the oven broiler on low.
Heat the canola oil in a non-stick pan or cast iron skillet over medium heat.
Coat the chicken well with the breadcrumbs. Fry on each side until golden brown and crispy, and an internal temperature of 160°F is reached.
Once cooked, set on a paper towel to drain any excess oil. Season with salt immediately.
In a bowl mix the mayo, garlic, and rosemary. Spread the mayo mixture onto the naan rounds.
Place the naan rounds on a baking sheet and top with cheese. Place under the broiler to warm the naan and melt the cheese. Then remove from the oven.
Layer the roll with spring mix, tomato, and chicken.
Serve with pickles and chips.

Notes

Pro Tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half. Cover the chicken with plastic wrap and gently pound to an even thickness using a mallet, rolling pin, or frying pan.

Nutrition