Wednesday, September 10, 2014

Lemon Pepper Chicken Sandwiches

I so wished I had made more of the lemon pepper chicken so I could have made more of these sandwiches. I didn't know I could love lemon pepper chicken any more than I already did. The key to these sandwiches, other than the mouth-watering chicken, is the Italian seasoned canned tomatoes. Normally I'd used fresh tomatoes on a sandwich, but I didn't have any, and there were some leftover canned tomatoes in the fridge so I just went with it. Oh so good.

3 lemon pepper chicken breasts, cooked and shredded (recipe 1, recipe 2--I used recipe 2)
8 pieces of sandwich bread
1 14.5-ounce can Italian seasoned canned tomatoes, drained
1 cup cheddar cheese, shredded
Mayo, optional
Onion, optional
Cucumber, optional

Set oven to broil. Lightly grease baking sheet with cooking spray.

Shred the chicken breasts. Divide chicken, tomatoes, and cheese evenly among 4 slices of bread. Places the sandwiches open-faced on the baking sheet. Place the remaining 4 slices of bread on the baking sheet as well and broil until bread is toasted and cheese is melted, 1 to 2 minutes.

Remove from oven and add mayo, onions, or cucumber as desired.



More Chicken Recipes:
Buffalo Chicken Dip
Captain Morgan Chicken with Ginger Rice
Chicken Enchiladas with Fire-Roasted Tomatoes
Chicken Patties
Chicken Stuffed with Ricotta, Pesto, and Sun-dried Tomatoes 
Chicken with a Honey Mustard Sauce 

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