Cilantro-Chicken Sandwiches

Cilantro-Chicken Sandwiches
Beth Galton
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preparation
30
minutes
cooking
30
minutes
Serves 4

Ingredients

1/2
cup
fresh cilantro leaves
1/4
cup
plus 1 tablespoon olive oil
3/4
teaspoon
kosher salt
4
chicken cutlets
1
long loaf French bread
2
large tomatoes, sliced
1/3
cup
grilled vegetables (eggplant, zucchini, tomato, red onion), cut up
1
10-ounce bag potato chips
1/4
teaspoon
black pepper

Directions

  1. Heat the 1 tablespoon of the oil in a large skillet over medium-high heat. Season the chicken with 1/2 teaspoon of the salt and the pepper. Cook until golden brown and cooked through, 2 to 3 minutes per side.
  2. Meanwhile, in a blender or food processor, combine the cilantro, remaining olive oil and salt, and process until smooth.
  3. Slice the bread in half lengthwise and drizzle each half with the cilantro oil. Layer the sliced tomatoes, chicken, and grilled vegetables on the bottom half of the bread. Top with the second half and cut the sandwich into 4 pieces. Serve with potato chips.
Jane Kirby
July 2002

Nutritional Information

  • Per Serving
  • Calories 921
  • Calcium 102 mg
  • Carbohydrate 86 g
  • Cholesterol 63 mg
  • Fat 51 g
  • Fiber 7 g
  • Iron 5 mg
  • Protein 33 mg
  • Sat Fat 12 g
  • Sodium 1150 mg
What does this mean? See Nutrition 101.

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