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Chicken and Avocado Sandwich on Rye

Ingredients:

  • 8 slice rye bread, toasted
  • 2 tbsp. low-fat or fat-free mayonnaise or Miracle Whip
  • 8 purple onion slices
  • 4 oz. Swiss cheese slices
  • 8 slices low-sodium bacon, cooked
  • 8 lettuce leaves
  • 8 grilled chicken breast slices
  • 8 tomato slices
  • 2 avocados, peeled and mashed
  • 1/8 tsp. salt
  • 1/8 tsp. black pepper

Directions:

  1. Spread 1 side of each toast slice evenly with mayonnaise.
  2. Top four toast slices with onion and next five ingredients.
  3. Spoon avocado on top and sprinkle with salt and pepper.
  4. Top with remaining toast slices and serve.

Serves 4

 

 

 

Ro-Tel Chicken

Ingredients:

  • ¼ c. flour
  • ¼ tsp. salt
  • ¼ tsp. black pepper
  • 4 boneless skinless chicken breasts
  • 1 tbsp. olive oil
  • 2 cans mild Ro-Tel diced tomatoes and chiles, undrained
  • 1 can sliced black olives
  • sour cream to garnish
  • shredded Cheddar cheese to garnish

Directions:

  1. Combine first three ingredients and roll chicken in flour mixture.
  2. Brown chicken in a large skillet over medium heat.
  3. Add tomatoes and olives; heat to boiling.
  4. Reduce heat and simmer 20 minutes or until sauce thickens.
  5. Serve chicken mixture over yellow rice and top with sour cream and cheese.

Serves 4

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