My Gut Healthy Chicken Sandwich
My Gut Healthy Chicken Sandwich
Ingredients
For the Chicken
- 4 boneless skinless chicken breast
- 4 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 cups all-purpose flour
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper
- 4 egg
- 4 tablespoons water
- 4 cups Panko breadcrumbs
- 8 tablespoons olive oil
For the Sauce
- 2 cups Greek yogurt
- 4 tablespoons mayonnaise
- 4 tablespoons lemon juice
- 4 teaspoons dill
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
For Assembly
- 8 slices sourdough bread
- 4 slices Swiss cheese
- 8 slices dill pickles
- 1 cup shredded lettuce
- 4 slices tomato
Instructions
- 1
Take one boneless, skinless chicken breast. Slice it horizontally to create a thinner piece. Place the chicken between two sheets of parchment paper or plastic wrap and pound it thinly using a meat mallet. Repeat for the remaining chicken breasts.
⏱️ 5 min
- 2
Season both sides of each pounded chicken breast with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder.
⏱️ 3 min
- 3
In a bowl, combine 1/2 cup all-purpose flour, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper. Mix well. Repeat this for each chicken breast, or use a larger bowl for all the flour mixture.
⏱️ 2 min
- 4
In a separate bowl, whisk 1 egg with 1 tablespoon water to create an egg wash. Repeat for each chicken breast, or use a larger bowl for all the egg wash.
⏱️ 1 min
- 5
In a third bowl, place 1 cup Panko breadcrumbs. Repeat for each chicken breast, or use a larger bowl for all the breadcrumbs.
⏱️ 1 min
- 6
Dredge each seasoned chicken breast first in the seasoned flour, ensuring it's fully coated. Then, dip it into the egg wash, letting any excess drip off. Finally, coat it thoroughly in the Panko breadcrumbs, pressing gently to adhere.
⏱️ 5 min
- 7
Heat 2 tablespoons olive oil in a pan over medium heat. Once hot, carefully place one breaded chicken breast in the pan. Cook until it is golden brown and cooked through, flipping once to ensure even cooking on both sides (approximately 3-4 minutes per side). Remove from pan and set aside. Repeat for the remaining chicken breasts, adding more oil as needed.
⏱️ 12 min
- 8
In a small bowl, combine 1/2 cup Greek yogurt, 1 tablespoon mayonnaise, 1 tablespoon lemon juice, 1 teaspoon dill, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Whisk all ingredients until the sauce is smooth and well combined. Repeat for each sandwich, or make a larger batch for all four.
⏱️ 3 min
- 9
Toast 2 slices of sourdough bread to your desired crispness. Repeat for the remaining slices.
⏱️ 2 min
- 10
Spread a generous layer of the prepared sauce onto the bottom slice of toasted sourdough bread. Place 1 slice of Swiss cheese on top of the sauce. Add the cooked chicken breast. Layer 2 slices of dill pickles, followed by 1/4 cup shredded lettuce, and then 1 slice of tomato. Spread another layer of the sauce on the top slice of toasted sourdough bread and place it on top of the sandwich. Repeat for the remaining sandwiches.
⏱️ 6 min
- 11
Cut each assembled sandwich in half and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
My Gut Healthy Chicken Sandwich
For the Chicken
- 4 boneless skinless chicken breast
- 4 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 cups all-purpose flour
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper
- 4 egg
- 4 tablespoons water
- 4 cups Panko breadcrumbs
- 8 tablespoons olive oil
For the Sauce
- 2 cups Greek yogurt
- 4 tablespoons mayonnaise
- 4 tablespoons lemon juice
- 4 teaspoons dill
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
For Assembly
- 8 slices sourdough bread
- 4 slices Swiss cheese
- 8 slices dill pickles
- 1 cup shredded lettuce
- 4 slices tomato
Instructions
- 1
Take one boneless, skinless chicken breast. Slice it horizontally to create a thinner piece. Place the chicken between two sheets of parchment paper or plastic wrap and pound it thinly using a meat mallet. Repeat for the remaining chicken breasts.
⏱️ 5 min - 2
Season both sides of each pounded chicken breast with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder.
⏱️ 3 min - 3
In a bowl, combine 1/2 cup all-purpose flour, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper. Mix well. Repeat this for each chicken breast, or use a larger bowl for all the flour mixture.
⏱️ 2 min - 4
In a separate bowl, whisk 1 egg with 1 tablespoon water to create an egg wash. Repeat for each chicken breast, or use a larger bowl for all the egg wash.
⏱️ 1 min - 5
In a third bowl, place 1 cup Panko breadcrumbs. Repeat for each chicken breast, or use a larger bowl for all the breadcrumbs.
⏱️ 1 min - 6
Dredge each seasoned chicken breast first in the seasoned flour, ensuring it's fully coated. Then, dip it into the egg wash, letting any excess drip off. Finally, coat it thoroughly in the Panko breadcrumbs, pressing gently to adhere.
⏱️ 5 min - 7
Heat 2 tablespoons olive oil in a pan over medium heat. Once hot, carefully place one breaded chicken breast in the pan. Cook until it is golden brown and cooked through, flipping once to ensure even cooking on both sides (approximately 3-4 minutes per side). Remove from pan and set aside. Repeat for the remaining chicken breasts, adding more oil as needed.
⏱️ 12 min - 8
In a small bowl, combine 1/2 cup Greek yogurt, 1 tablespoon mayonnaise, 1 tablespoon lemon juice, 1 teaspoon dill, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Whisk all ingredients until the sauce is smooth and well combined. Repeat for each sandwich, or make a larger batch for all four.
⏱️ 3 min - 9
Toast 2 slices of sourdough bread to your desired crispness. Repeat for the remaining slices.
⏱️ 2 min - 10
Spread a generous layer of the prepared sauce onto the bottom slice of toasted sourdough bread. Place 1 slice of Swiss cheese on top of the sauce. Add the cooked chicken breast. Layer 2 slices of dill pickles, followed by 1/4 cup shredded lettuce, and then 1 slice of tomato. Spread another layer of the sauce on the top slice of toasted sourdough bread and place it on top of the sandwich. Repeat for the remaining sandwiches.
⏱️ 6 min - 11
Cut each assembled sandwich in half and serve immediately.
⏱️ 1 min