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Categories:
lime juice peanut oil fresh ground pepper chicken breasts black beans cumin oregano salt avocado tomato green chili pepper red onion Bread shredded Monterey Jack cheese unsalted butter
Viewed: 70 - Published at: 5 years agoIngredients
- 1 tablespoon fresh lime juice
- 1 tablespoon peanut oil
- 1/2 teaspoon fresh ground pepper
- 2 whole chicken breasts, split (skinless and boneless)
- 1/2 cup canned black beans, rinsed
- 1/4 teaspoon cumin
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/2 ripe avocado, peeled, diced
- 1 small plum tomato, diced
- 1 canned green chili pepper, rinsed, chopped
- 1 tablespoon finely chopped red onion
- 8 slices bread, cut from crusty round loaf (1/2-inch thick)
- 1 cup shredded monterey jack cheese
- 4 tablespoons unsalted butter, melted
Method
- Mix lime juice, oil, and pepper in bowl. Add chicken and toss to coat. Let marinate at room temperature 30 minutes.
- Place beans, cumin, oregano and salt in small bowl and mash with fork to coarse puree.
- Heat broiler.
- Mix avocado, tomato, chile, and onion in second small bowl.
- Place chicken breasts on baking sheet and broil 6 inches from heat until cooked but still moist, about 7 minutes. Let cool 5 minutes, then slice on diagonal.
- Top 4 slices bread with avocado mixture and then chicken. Top with bean puree and cheese and then remaining bread. Gently press sandwiches together. Brush both sides of sandwiches with butter.
- Heat large skillet over medium-high heat. Add 2 sandwiches and cook, pressing down with spatula and turning once, until golden brown. Repeat with remaining sandwiches. Serve hot.
