- 2 teaspoons olive oil
- 4 skinless, boneless chicken breast halves
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lime juice
- 1/2 teaspoon white sugar
- salt and ground black pepper to taste
- 1 green onion, chopped
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- 1/3 cup light mayonnaise
- 1 tablespoon canned chipotle peppers in adobo sauce, seeded and minced
- 1 1/2 tablespoons chopped green onion
- 1 1/2 tablespoons sweet pickle relish
- 8 slices sourdough bread
- 4 slices mozzarella cheese
- 1 cup torn lettuce
- Heat olive oil in a large skillet over medium heat and pan-fry chicken breasts until browned and no longer pink inside, about 10 minutes per side.
- Sprinkle chicken breasts with red wine vinegar, lime juice, sugar, salt, black pepper, 1 chopped green onion, garlic, and oregano; pan-fry until green onion is soft, an additional 5 minutes per side. Transfer chicken breasts to a plate and keep warm.
- Place light mayonnaise and chipotle pepper into a blender and blend until smooth. Transfer to a bowl and stir in 1 1/2 tablespoon of chopped green onion and sweet pickle relish.
- Toast sourdough bread slices.
- Layer 4 bread slices each with 1/4 cup of lettuce, a chicken breast, and 1 mozzarella cheese slice. Spread remaining slices with chipotle mayonnaise and place on top to make sandwiches. Serve while still warm.
04/15/2018
recipepes.com
Chipotle Chicken Sandwich, recipe
PT15M
PT1H
5
455 calories