SKINNY NASHVILLE
​CHICKEN SANDWICH

A healthier* version of the Nashville chicken sandwich wrapped in lettuce! This sandwich is absolutely delicious and definitely guilt-free. Did I mention how easy it is, too?!
PREP: 5 M // COOK: 10 M // BAKE: 35 M // LEVEL: EASY

CHOOSING HEALTHY INGREDIENTS.

Using organic foods will help you make an even healthier meal, freeing yourself of any chemicals! For a healthy chipotle mayo to top your chicken sandwich, use the one pictured below. It’s made with avocado oil!

INGREDIENTS

For the chicken:
  • ​Thick boneless chicken breasts
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • Salt
  • Black pepper
  • 2 eggs
  • ​Panko crust

For the sandwich:
  • ​1 head of lettuce
  • Dill pickles
  • Red onion
  • Sport peppers
  • ​Chipotle aioli

DIRECTIONS

  1. Preheat the oven to 350°. Cut the pieces of chicken in the best shape as you can. Each piece of chicken should be about 3/4 of an inch. If they’re too thick, you can pound it down with a mallet.
  2. Generously season the chicken with salt and black pepper on both sides. In a shallow bowl, whisk the two eggs. In another shallow bowl, add about 1-2 cups of panko crust.
  3. Dip the chicken in the egg on both sides and allow the excess egg to drain off the chicken. Then, coat the chicken in the panko crust as much as you can. If needed, coat the chicken again with the same process.
  4. In a large saucepan, heat the butter and olive oil on medium-high heat. Then, cook the chicken for about 5 minutes on each side, or until the crust is crispy and golden.
  5. Place the chicken on a baking sheet and bake for about 35 minutes to ensure it’s cooked thoroughly. Cover the baking sheet with aluminum foil to prevent any mess! Works like a charm.
  6. Build your masterpiece and simply enjoy!