Spicy Chicken Sandwiches Recipe
Ingredients
| Tomatillo | 1/2 Cup (16 tbs), chopped | |
| Onion | 2 Tablespoon, finley chopped | |
| 1 jalapeno pepper, seeded and finely chopped | ||
| Basil | 1 Tablespoon, minced | |
| Lime juice | 1 Tablespoon | |
| Red wine vinegar | 2 Teaspoon | |
| 4 (4-ounce) skinned, boned chicken breast halves | ||
| Ground cumin | 1/2 Teaspoon | |
| Cracked pepper | 1/2 Teaspoon | |
| Vegetable cooking spray | ||
| Goat cheese | 2 Ounce, softened | |
| Kaiser rolls | 4 | |
| 4 red leaf lettuce leaves | ||
Directions
Combine first 6 ingredients in a small bowl; let stand 30 minutes.
Place chicken between 2 sheets of heavy-duty plastic wrap; flatten chicken to 1/4 inch thickness, using a meat mallet or rolling pin.
Sprinkle evenly with cumin and pepper.
Coat grill rack with cooking spray; place on grill over medium-hot coals.
Place chicken on rack, and cook 5 to 6 minutes on each side or until done.
Spread cheese evenly over bottom halves of rolls.
Top each with 1 lettuce leaf and 1 grilled chicken breast.
Spoon tomatillo mixture evenly over chicken, using a slotted spoon.
Top with remaining roll halves.
Place chicken between 2 sheets of heavy-duty plastic wrap; flatten chicken to 1/4 inch thickness, using a meat mallet or rolling pin.
Sprinkle evenly with cumin and pepper.
Coat grill rack with cooking spray; place on grill over medium-hot coals.
Place chicken on rack, and cook 5 to 6 minutes on each side or until done.
Spread cheese evenly over bottom halves of rolls.
Top each with 1 lettuce leaf and 1 grilled chicken breast.
Spoon tomatillo mixture evenly over chicken, using a slotted spoon.
Top with remaining roll halves.
Chef
