2 boneless, skinless, Best Dressed Chicken breasts
Cooking spray, or 1 tablespoon oil for greasing
4 tablespoons olive oil
2 teaspoons fresh thyme leaves
½ cup fine breadcrumbs
1 egg
½ cup all-purpose flour
1 teaspoon sea salt
1 teaspoon freshly cracked pepper
For the Herb dressing:
1/2 cup mayonnaise
1 teaspoon wholegrain mustard
1 teaspoon wholegrain mustard
Juice & zest of 1 lemon or large lime
¼ cup chives or scallion finely chopped
¼ cup fresh parsley, chopped
¼ teaspoon dried oregano
Pinch of sea salt
Pinch of fresh cracked pepper
For the sandwich:
8 romaine or other lettuce leaves washed and dried
2 medium tomatoes sliced into 8 slices
8 slices of sourdough, hardo or wholewheat bread of your choice lightly toasted if desired
Instructions
Pre-heat oven to 375 degrees F
Make the herb dressing by combining all the dressing ingredients. Mix well and place in the fridge until ready to use.
Generously grease a baking dish with cooking spray or oil.
Pat the Chicken breasts dry and place on a plate and season with salt & pepper.
Combine the olive oil, thyme and breadcrumbs and place on a plate or flat tray.
Whisk the egg in a wide bowl.
Place the flour on a tray or flat plate.
Dredge the chicken breasts in the flour, shake off the excess. Dip the breasts in egg mixture then into the bread crumb mixture to completely and evenly coat.
Place chicken breasts on the prepared baking dish and bake uncovered for 30 minutes or until juices run clear. Alternatively, insert a meat thermometer into the chicken breasts, chicken is cooked when the reading is 165 degrees.
Remove chicken breasts from the oven and let them rest for 5 mins. Slice the breasts into even slices.
Spread a thick layer of herb dressing on 4 slices of bread. Layer the chicken breast slices evenly on each slice of bread. Add the tomato slices and lettuce. Spread mayo mixture on the remaining 4 slices of bread and top the first four slices of bread to form sandwiches. Slice each sandwich in two equal halves.