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Grilled Chicken Sandwich with Tarragon Mayo

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Submitted by Bobbi

YIELD

6 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

½ 118
2 3E+1
TABLESPOONS ML TARRAGON LEAVES
crushed
2 3E+1
TABLESPOONS ML BUTTER
4 2E+1
TEASPOONS ML SHALLOTS
minced *
2 473
CUPS ML MAYONNAISE
½ 2.5
TEASPOON ML WHITE PEPPER
6 6
EACH EACH CHICKEN BREASTS
boneless
1 1
X X SALT AND BLACK PEPPER
to taste *
6 6
EACH EACH SANDWICH ROLLS *
6 6
EACH EACH LETTUCE
leaves *
6 6
SLICES SLICES TOMATOES
optional *

Directions

Combine vinegar and tarragon in small saucepan.

Bring to boil and cook until reduced by half.

Melt butter in small skillet, sauté shallots until tender.

Combine mayo, tarragon reduction, shallots and white pepper.

Mix well.

Remove skin and fat from chicken.

Pound slighlty with fine side of meat tenderizing mallet.

Cut in half down natural seam, eliminating any cartilage at center.

Season with salt and pepper.

Grill chicken over medium heat, turning and basting with 1T reserved mayo mixture per side.

Slice and warm buns.

Spread inside of buns generously with flavored mayo.

Place 2 chicken slices on the bun, top with lettuce, tomato and other bun half.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 190g (6.7 oz)
Amount per Serving
Calories 493 60% from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 104mg 35%
Sodium 651mg 27%
Total Carbohydrate 7g 7%
Dietary Fiber 0g 1%
Sugars g
Protein 56g
Vitamin A 9% Vitamin C 2%
Calcium 4% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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