Pan-Seared Chicken Sandwich With Roasted Garlic Aioli |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 whole garlic heads |
olive oil-flavored cooking spray |
1/4 cup grated parmesan cheese |
1/4 cup reduced-fat mayonnaise |
4 (4-ounce) skinned, boned chicken breast halves |
1/4 teaspoon salt |
1/4 teaspoon pepper |
cooking spray |
4 (2-ounce) sandwich buns, split |
4 red leaf lettuce leaves |
4 (1/2-inch-thick) slices tomato |
Directions:
1. Remove white papery skin from garlic heads (do not peel or separate the cloves). Coat each head with cooking spray; wrap separately in foil. Bake at 350° for 1 hour; let cool 10 minutes. Separate cloves; carefully snip or cut 1 end of each clove. Squeeze cloves over a small bowl to extract garlic pulp. Discard skins.
2. Sprinkle Parmesan cheese over garlic pulp; mash with a fork until blended. Stir in mayonnaise until blended. Cover tightly with plastic wrap pressed onto surface of aioli; chill.
3. Place chicken breasts between 2 sheets of heavy-duty plastic wrap or wax paper; flatten to 1/4-inch thickness, using a meat mallet or rolling pin (if chicken breasts are very large, cut in half, crosswise). Sprinkle salt and pepper over 1 side of each chicken breast.
4. Place a large nonstick skillet over medium-high heat until hot. Coat chicken breasts with cooking spray. Add chicken breasts, seasoned side down; cook 2 minutes on each side or until done. Remove from pan, and keep warm. Coat cut sides of buns with cooking spray; place in skillet, cut sides down, and cook until lightly toasted.
5. Spread 1 tablespoon garlic aioli over toasted sides of each bun. Divide chicken evenly among bottom halves of buns; top with lettuce, tomato, and top halves of buns. Serve immediately.
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