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CHICKEN SANDWICHES WITH AVOCADO AND SPICY MAYO (TORTAS DE POLLO)

Active Time : 45 Minutes
Total Time : 45 Minutes
Serves : 6
INGREDIENTS
  • 2 pounds boneless skinless chicken breasts, cut in half horizontally
  • 1/4 cup Pure Wesson® Canola Oil
  • 1 tablespoon chopped garlic
  • 1/4 teaspoon ground black pepper
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
  • 3/4 cup light mayonnaise
  • 6 soft hoagie rolls, cut in half
  • PAM® Original No-Stick Cooking Spray
  • 1 avocado, pitted, peeled, sliced thin
  • 6 slices Pepper Jack cheese, cut in half
DIRECTIONS

Preheat broiler. Combine chicken, oil, garlic and pepper in large recloseable food storage bag; close bag and refrigerate 15 minutes.

Combine drained tomatoes and mayonnaise in food processor; pulse until smooth. Place roll halves on baking sheet. Broil 2 minutes or until lightly toasted.

Spray large skillet with cooking spray; heat over medium-high heat. Remove chicken from bag; discard bag. Cook chicken 5 minutes or until no longer pink in centers, turning once.

Spread 1 tablespoon mayonnaise mixture on each roll half. Top bottom halves evenly with chicken, avocado and cheese; close with tops of rolls. Place on baking sheet; broil until cheese melts. Serve with remaining mayonnaise mixture.