I stole this recipe trying to find more inventive ways in cooking chicken. Our family loves chicken & fish simply because they taste great and it's a healthier alternative to red meat. I usually like beef if it's made Korean-style...or the occasional hamburger. Otherwise, chicken is where it's at. To prevent the ho-hum of the usual chicken fajitas, baked chicken or chicken stew, etc....I bring you a delicious alternative using - you guessed it - chicken. *Thx to the website for sharing!*INGREDIENTS
3 Tbps olive oil
1 Tbsp lime juice
1/2 teaspoon chipotle chile powder (less or more depending on how much heat you want)
1 pound boneless skinless chicken breasts (about 2 breast halves)
4 small slices of Monterey Jack cheese
4 sets of hamburger buns
1 avocado, peeled, seeded and sliced
Iceberg or lettuce of preferenceMayonnaise
METHOD
1 In a shallow bowl, stir together the olive oil, lime juice, and chipotle chile powder.
2 Place the chicken breasts between two sheets of wax paper. Use a meat pounder to pound the breasts to an even thickness of about 1/2 inch. Cut off excess fat. If you are starting with 2 half-pound chicken breast halves, cut each one in half so that you have 4 pieces (to better fit the buns). Place the chicken breasts in the marinade, turning to coat. Cover with plastic wrap. Let marinate for at least 15 minutes, preferably an hour.
3 Heat your grill on high heat if you are using a gas grill, or prepare coals for direct heat if you are using charcoal. You can also use a cast-iron grill pan on your stove if you do not have a grill. Grill the chicken pieces a couple minutes on each side, until cooked through. Once you have cooked the chicken pieces on one side and flipped them, add a slice of cheese to the chicken. Cover the grill for half a minute to melt the cheese. Toast the buns on the grill as well.
4 Assemble the sandwiches - bun bottom, chicken with melted cheese, avocado and lettuce, mayonnaise on the top bun.
Serves 4.