Monterey Chicken Filet Sandwich

Monterey Chicken Fillet Sandwich

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
1 cup lettuce — shredded
4 slices tomato
4 ounces Monterey jack cheese — (4 slices)

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.

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