Gluten Free Salsa Verde Grilled Chicken Sandwiches
 
Prep time
Cook time
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I dare you to get your mouth around these Gluten Free Salsa Verde Grilled Chicken Sandwiches. Whether you can keep the burger in the bun, or you eat the fixings straight off the plate, your taste buds will be very, very happy.
Author:
Recipe type: Main
Serves: 4 sandwiches
Ingredients
  • 4 gluten free buns or 8 slices of other choice of gluten free bread
  • 1 cup prepared Roasted Tomatillo Cilantro Salsa Verde (or other salsa verde of choice)
  • 4 chicken breasts, 4 oz. each and trimmed of fat*
  • 4 portabello mushroom caps, washed and stems removed
  • 4 slices provolone cheese
  • 2 tablespoons butter, softened
  • 4 tablespoons olive oil, divided
  • salt and pepper for seasoning
Directions
  1. Trim chicken of fat. Pound chicken breasts to ½" thickness or butterfly in half to ½" thickness. Place in a Ziploc bag with ½ cup salsa verde. Seal and marinate for at least two hours or overnight.
  2. Once ready to cook, heat 3 tablespoons olive oil in a grilling pan or cast iron skillet (may need two, depending on how large) over medium heat. Place chicken on a plate and generously season both sides with salt and pepper. Rinse mushrooms and remove stems. Place on another plate and drizzle with remaining tablespoon of olive oil. Generously season with salt and pepper. Rub seasonings and oil all around mushrooms.
  3. Once oil in pan is hot enough that a drop of water sizzles, arrange chicken breasts and mushrooms (smooth side down) in pan. Cook chicken for 5-6 minutes on each side until cooked through and no longer pink. Remove chicken and set on a clean plate. Cover with foil to keep warm.
  4. Turn mushrooms over and cover pan with a lid. Cook for 5 minutes more or until mushroom caps are tender. Remove from pan and place on plate with chicken. Cover with foil to keep warm.
  5. While mushrooms are finishing cooking, prepare buns by lightly buttering and broiling in the oven until golden and crispy. Remove from oven and place cheese on one or both sides of the bun. Turn oven off. Return pan with bread to the oven and allow cheese to melt. Once cheese is melted, remove buns from the oven and assemble burgers.
  6. To assemble burgers, place chicken breast, portabello mushroom cap, and 2 tablespoons remaining salsa verde on half of the buns (the ones with cheese). Top with remaining buttered buns. Serve immediately.
Notes
*You want chicken breasts to be about ½" thick. Butterfly them and cut them in half if they are too thick.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-grilled-chicken-sandwiches/