Recipe: Bistro-Style Chicken Portobello Sandwich

This Chicken Portobello Sandwich combines boneless chicken breasts with the earthy flavor of Portobello mushrooms and sweet onion…. topped with melted Swiss cheese and homemade Dijon Mayo… all on a crisp roll… totally delicious!


I used chicken breasts I had on hand.. they were thick… very thick… so thick.. Warren made numerous comments eluding to the probable size in human terms they were… and while their size made for a filling sandwich for supper… I would recommend a thinner breast for a lighter lunch.

I cut the fat as much as possible… these breasts are baked… and seasoned… they could also be grilled.

I oven roasted the mushrooms and sweet onion together.. I only lightly sprayed them with olive oil cooking oil spray… and hand tossed them…

The Honey Dijon Mayo gives it a really nice flavor… or just use Dijon Mustard … whichever you prefer.. both ways work well with the other flavors.

I wanted to keep the supper light and lower calorie.. I served these with a small side green salad.

Figure one boneless chicken breast half per serving.

I hope you try this!

Recipe: Bistro-Style Chicken Portobello Sandwich

All you need:

Boneless skinless chicken breasts halves
Garlic powder
Onion powder
Dried minced onion
Freshly ground pepper
Olive oil cooking spray
Baby Portobello mushrooms, sliced
Sweet onion, sliced
Honey Djion Mayo
Swiss cheese slices
Crisp rolls, cut in half

All you need to do:

Preheat the oven to 400 degrees F.

Line 2 baking pans with non-stick foil and lightly spray them with the olive oil cooking spray.

Sprinkle the chicken breasts halves with the garlic powder, onion powder, dried minced onion, salt and pepper. Lay them on the one prepared baking pan.

Toss the sliced sweet onion and sliced mushrooms together on the second baking pan.

Lightly spray them with the cooking oil spray and toss again to coat them lightly… spray again if necessary.

Place both baking sheets in the oven and bake. After 10 minutes, remove the mushrooms and onions.

Continue baking the chicken breasts for 10-15 minutes or until cooked through.

Remove from the oven and top each breast with 1-2 slices of Swiss cheese. Return them to the oven for about 5 minutes or until cheese is melted, then remove from the oven.

To assemble the sandwich… spread Dijon Mayo on each half… lay the chicken breast on the bottom half.. then top with a generous spoonful of mushrooms and onions… place top half of roll on top .. and serve immediately.

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