Open-Face Italian Chicken Sandwiches with Avocado Slaw
Date: Dec. 1st, 2019 - 1:00 PM
Ingredients
Slaw
1 small clove garlic
¼ teaspoon salt
1 ripe avocado, divided
2 tablespoons lemon juice
1 tablespoon olive oil
4 cups coleslaw mix (half a 12- to 14-oz. bag)
¼ cup unsalted roasted sunflower seeds
Sandwiches
2 boneless, skinless chicken breasts (1 lb. total)
¾ teaspoon ground pepper
4 teaspoons extra-virgin olive oil, divided
2 ripe medium tomatoes (about 12 oz.), chopped
2 cloves garlic, minced
½ teaspoon dried oregano
¼ teaspoon salt
4 slices toasted whole-wheat bread
Preparation
- To prepare slaw: Mince 1 garlic clove on a cutting board and sprinkle with ¼ tsp. salt. Use the broad side of a knife (or a fork) to press and smear the garlic until it makes a paste.
- Transfer the garlic paste to a medium bowl. Add ½ avocado, lemon juice, and 1 Tbsp. oil and mash until mostly smooth, with some chunks. Add coleslaw mix and sunflower seeds; toss to coat well. Dice the remaining ½ avocado and gently mix in. Set aside.
- To prepare sandwiches: Cut each chicken breast in half horizontally to form 2 thin cutlets. Sprinkle both sides of each cutlet with pepper. Heat 2 tsp. oil in a large nonstick skillet over medium-high heat. Add the cutlets; cook, turning once, until cooked through and no longer pink in the center, 6 to 8 minutes. Transfer to a plate; cover with foil and keep warm.
- Heat the remaining 2 tsp. oil in the pan over medium-high heat. Add tomatoes, garlic, oregano, and salt; cook, stirring, until the tomatoes and garlic are softened but not mushy, about 5 minutes. Remove from heat.
- Place 1 cooked chicken cutlet on each piece of bread and top with ¼ of the tomato mixture. Serve with the reserved slaw.
