Description
A perfect quick lunch option.
Ingredients
- 8 ounces, weight Boneless Skinless Chicken Breast
- ½ teaspoons Salt
- ½ teaspoons Black Pepper
- 1 teaspoon Onion Powder
- 1 Tablespoon Canola Oil
- 4 slices Canned Or Fresh Pineapple Rings
- 4 slices Your Favorite Bread (I Use Sourdough)
- ½ sticks Lightly Salted Butter
- 2 slices Your Favorite Cheese, I Use Provolone
Preparation
On a clean work surface place chicken breast between two small sheets of plastic wrap. Using a meat mallet (or rolling pin) flatten chicken breast until it has an even thickness. Season with salt, pepper and onion powder (each side).
On a grill, griddle pan or large skillet add oil and heat over medium-high heat. Once hot add seasoned chicken breast. If using a grill pan you will have room to grill pineapple rings a few minutes on each side or you can grill it separately. Cook chicken breast 3-4 minutes per side on medium high heat or until juices run clear. Remove grilled chicken and pineapple rings to a clean plate. Cut grilled chicken breast in half. Wipe down the grill or griddle pan using paper towels and set it over medium heat.
We are now going to assemble these delicious sandwiches. Butter one side of each slice of bread. Add 2 buttered slices of bread (butter side down) onto the grill/griddle pan or skillet. Add one pineapple ring onto each slice of bread. Add a grilled chicken breast half to each. Then add a slice of cheese to each. Add another pineapple ring to each then add the top slice of buttered bread (butter side up) to each sandwich. Cook 2-3 minutes each side or until golden brown. Remove to a plate, cut in half and enjoy!
