INGREDIENTS
1
package (8 ounces) sliced portobello mushrooms
1
small red onion, cut into 1/4-inch slices
1
cup Italian salad dressing
4
boneless skinless chicken breast halves (about 1-1/2 pounds)
4
slices whole grain bread
4
leaves leaf lettuce
1
cup avocado, cut into 1/2-inch cubes
1/4
cup bacon bits
PREPARATION:
- Preheat broiler.
- Dip mushroom and onion slices in salad dressing; set aside.
- Pound chicken breast halves between 2 pieces of plastic wrap to 1/2-inch thickness with flat side of meat mallet or rolling pin. Dip chicken in remaining salad dressing.
- Place chicken on broiler pan; broil 4 to 5 inches from heat 4 minutes per side or until no longer pink in center. Broil mushrooms and onion with chicken during last 4 minutes of cooking time, turning once.
- Top bread slices with lettuce leaves, chicken, mushrooms, onions, avocado and bacon bits.
Cook's Notes
Place 1 slice Monterey Jack cheese on top of avocado and return sandwich to broiler until cheese is melted. Sprinkle bacon bits over cheese.
This recipe appears in:
Sandwiches
NUTRITIONAL INFORMATION:
Protein
46 g
Fiber
3 g
Carbohydrate
28 g
Cholesterol
104 mg
Total Fat
45 g
Calories
685
Sodium
855 mg
DIETARY EXCHANGE:
Fat
7-1/2
Meat
4-1/2
Vegetable
1
Starch
1
