Lunch: Grilled Basil Chicken Sandwiches Recipe | MyRecipes

Recipe by Lynn M. Peterson, Bishop, CA Coated with a simple basil mayo, the chicken in this open-face sandwich would also be good chopped and tossed into a salad or served alongside rice and fresh vegetables.

This recipe includes superfoods such as:

Chicken Breast, Basil

Health benefits of Grilled Basil Chicken Sandwiches Recipe | MyRecipes

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

Leaves from 1 large bunch basil
1/2 cup mayonnaise
1 garlic clove, crushed
1 teaspoon balsamic vinegar
1/2 teaspoon kosher salt
1/2 teaspoon pepper
2 boned, skinned chicken breast halves, halved
4 wide slices ciabatta bread
1 heirloom tomato, cut into 4 slices

Instructions

Heat grill to high (450 ° to 550 °). Reserve 4 basil leaves. Whirl mayonnaise, remaining basil, garlic, vinegar, salt, and pepper in a food processor until smooth.
Sandwich chicken breasts between 2 pieces of plastic wrap and pound with a mallet until 1/4 in. thick.
Grill chicken, basting each side with some of mayo mixture and turning as needed, until cooked through and well browned, about 8 minutes.
Brush one side of bread with a little mayo mixture; grill bread on both sides.
Lay chicken on mayo side of bread. Top each sandwich with a tomato slice and a basil leaf and serve the remaining mayo on the side.
Note: Nutritional analysis is per sandwich without extra mayo.

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