Chicken Croissant Sandwich - chicken breasts

Method

• Place chicken in a Ziploc bag or container with lid and pour the Italian dressing and crushed garlic over it.
• Mix all around to make sure all the chicken is coated.
• Place in refrigerator overnight or at least 1 hour before cooking.
• I usually meal prep the day before so my chicken is marinated overnight.
• If grilling, preheat grill to medium-high heat.
• Remove chicken breasts from marinade and grill for 1015 minutes on each side or until all juices run clear.
• (Depending on how flat you pounded your chicken, this time may be shorter).
• The thickest part of the breast should have an internal temperature of 160 degrees F.
• If using the stove top, lightly oil a skillet and heat to medium-high.
• Cook chicken breasts for around 10 minutes per side.
• If using the oven, bake at 450 degrees F for about 20 minutes.
• Cooking time for both the stove or the oven will depend on the thickness of the chicken, so check accordingly.
• Again, the thickest part of the breast should have an internal temperature of 160 degrees F.
• While chicken is cooking, spread butter or olive oil on the inside of croissant rolls.
• Toast on the grill or under the broiler until golden brown.
• Mix Sriracha and mayo together for sauce.
• Set aside.
• For sandwich assembly, place bottom slice of croissant roll on a serving plate.
• Spread Sriracha mayo on croissant.
• Top with 1 grilled chicken breast, 1 slice cheese, 2 slices bacon, tomato slices, avocado slices, pickles, and spinach leaves to taste.
• Spread the inside of the top of croissant with more Sriracha mayo and place top on sandwich.