BRUSCHETTA CHICKEN SANDWICH
Red Robin Copycat Recipe
2 tablespoons chopped plum tomato
1 1/2 teaspoons finely chopped red onion
1/4 teaspoon balsamic vinegar
1/8 teaspoon chopped garlic
1 teaspoon Knorr dry pesto sauce mix
1 teaspoon light mayonnaise
1/4 teaspoon olive oil
1 (4 oz.) raw boneless skinless chicken breast cutlet, pounded to 1/2 inch thickness
dash each salt and black pepper
1 slice Provolone cheese
One sandwich bun,lightly toasted
1/4 cup shredded lettuce
To make the tomato topping, in a small bowl, combine tomato, onion, vinegar, and garlic. Mix well.
To make the pesto mayo, in a small microwave-safe bowl, combine sauce mix with 1 tablespoon water. Stir well. Microwave for 15 seconds. Stir and microwave for 10 seconds. Add mayo and oil, and stir until uniform.
Bring a grill pan (or skillet) sprayed with nonstick spray to medium-high heat. Season chicken with salt and pepper, and cook for about 3 minutes per side, until chicken is cooked through. Top chicken with cheese and cover and cook until melted, about 1 minute.
Spread pesto mayo on the bottom half of the bun. Top with lettuce, cheesy chicken, and tomato topping, followed by the top bun. Makes 1 serving.