4 skinless chicken breast halves - pounded to 1/4 inch thickness
Ground black pepper - to taste
1 Tbsp. olive oil
1 tsp. minced garlic
2 Tbsp. mayonnaise
2 tsp. Dijon-style mustard
1 tsp. rosemary
8 slices bread
Instructions
Sprinkle pepper on chicken.
Heat oil in skillet; brown garlic in oil, then add chicken.
Saute chicken until juices run clear; 12-15 minutes.
In a small bowl, combine mayonnaise, mustard and rosemary. Mix and spread on 4 slices bread.
Place 1 piece of chicken on each slice and top with another slice.
Originally Submitted
6/9/2013
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