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[quote=Anonymous]I make a chicken sandwich at home that everyone loves.

Pound a chicken breast with a meat tenderizer so that it really thin, then marinate with lemon juice, olive oil, minced garlic, salt, 1/4 tsp italian seasoning, 1 tbsn beaten egg white,  and a dash of ground black pepper.  Cook at medium heat covered  so that all the  moisture is trapped and the breast is partly steamed.  It takes really just few minutes to cook. Do not over cook. You want the breast absolutely soft. Reserve any juice that is left on the cooking pan.

Next take two slices of sour dough of your choice (I like rosemary sour-dough, dh prefers plain san fran sour dough) and pan toast it using just a bit of butter so that it is slightly browned and crisp on the outside but juicy and soft inside.  I use the following ingredients to layer the sandwich -   baby spinach (instead of lettuce so that nothing is soggy), sautéed onions, crumbled feta cheese with 1/4 tsp of minced sun dried tomatoes and 2 pinch of roasted ground cumin, layers of  finely sliced grilled shishido peppers, chicken breast, sunflower and radish microgreens with some of the juice  that was left when the chicken was cooked mixed in it, sauteed onions, spinach leaves.  I put a thin layer of mashed avocado on both slices of bread but you can skip it.   It is an amazing filling, healthy, tasty sandwich.

You will never go back to boring rotisserie kind of chicken or cold cut of chicken in your sandwich after you make this chicken.

Same chicken recipe can be used to make dinner with corn pudding and grilled seasoned veggies. [/quote]

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