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.
ME BEFORE THE RECIPE…
“Promise me no promises. Oh na na…” Thank your lucky stars you can’t actually hear me singing these words. No exaggeration over here, but that would be an instant form of pure torture. Seriously, if the CIA only knew the “unique” tone of my voice, I’m sure they would be banging down my door trying to recruit me for more advanced torture techniques on their worst enemies.
I’m not lying when I tell you I am one of the most tone deaf people you will ever meet. Some tell me that with practice, anyone can learn how to sing. To those I say, “Fa la la la la, LA LA LA LAAAAAAA!!!” They will have a different opinion now. I am most certain.
I participated in Christmas caroling this past year with a youth group of teenage girls. Here’s how that went. Me: squealing and screeching like the little pig that went to the market (who let’s face it, never actually came home. Can you say bacon?). Everyone else: angelic voices in perfect harmony sprinkled with some giggles and laughter from those who were in range of hearing my voice.
And if you’re still not convinced at my complete lack of musical ability, I was politely asked not to return to church choir back in the day. Yep, you heard that right. Our VOLUNTEER church choir didn’t even want me. It may have had a little to do with the fact that I didn’t know the difference between a soprano and an alto and I may have been sitting with the wrong group.
Basically I was informed that my skills could be better utilized by watching the children of those who could sing. Say what?! Ummm, no thanks. You don’t want my voice? I think I’d rather relax and enjoy my Sunday afternoons rather than babysit kids. I’ve tried to suppress that memory.
HERE COMES THE RECIPE…
But, that good old “Promise me no promises” Demi Lovato song is playing in my head right now because I am actually delivering my promise to you from yesterday. Remember that yummy salsa verde I posted??? Yeah, the one with the roasted tomatillos and lime juice and CILANTRO??? Remember how I teased you with a picture of a mouthwatering grilled chicken and portabello mushrooms sandwich??? And I promised to give you the recipe TODAY?!
Okay, well if you have no idea what I’m talking about, just trust me that I made that promise. I don’t usually make promises because I don’t like to be tied down to my end of the deal. But some promises are worth making, and these Gluten Free Salsa Verde Grilled Chicken Sandwiches? They’re worth making too!
Let me break it down for you. Grilled chicken marinated in salsa verde, portabello mushrooms cooked until tender, melty provolone cheese, and a heaping scoop of fresh roasted tomatillo salsa. Simple yet oh so satisfying!
You can use whatever bread you prefer with these sandwiches. If you want to pretend they’re burgers and slap them on some gluten free hamburger buns, go for it. If you want to feel like you’re eating a “lighter” sandwich and slap it between two pieces of gluten free sandwich bread, ain’t nobody gonna judge. If you want to compromise between man-hunger hamburger buns and dainty sandwich bread and toast up some hearty seeded gluten free bread with a thin layer of butter…well, you’re my kind of person.
And you know what? Even if you’re not a burger fan, you can always ditch the bun and eat the chicken breast and mushroom alone. Just top the chicken with provolone cheese when it’s done cooking on the grill pan and then stick it under the broiler until the cheese is bubbly. Top it with the salsa verde and some fresh tomatoes and avocados and BAM! Winner dinner right there.
But back to burgers and buns for us “substantial” people that enjoy a little dose of carbs in our lives.
The grilled chicken breast along with the patty sized mushroom make these burgers pretty mammoth and challenging enough to fit in your mouth as is. BUT, if you want to get even more adventurous, you could stack on some fresh tomatoes, extra cilantro, sliced red onions, and some tamed pickled jalapenos. Now that’s a mouthful!
One day, oh one day, I will own a grill. I’ve said that for years, and here I am STILL with no grill. If anybody knows of a place where I can buy a FREE grill, let me know. Oh wait, those places don’t exist??? Hmmm…well then after I buy a new camera, new computer, new photography boards, new photo editing software, new dance costumes, new cheer outfits…you get the point…THEN I will buy a grill. But for now, my grill pan is working just fine.
You can get quite a bit of flavor out of these breasts by using a grill pan or cast iron skillet. However, if you are one of those lucky grill owners, by all means throw these chicken breasts and mushrooms on the grill. You can’t beat that real grill flavor. No siree.
There you have it. Happy eating this weekend with one of these babies. I’m pretty sure they would be perfect for watching some popular football game like…what’s it called…oh yeah, the SUPERBOWL!
Who am I kidding?! I plan on watching zero minutes of this game even though we are going to a Superbowl party. I am more excited about the episode of This Is Us that will be playing later. Whoop whoop!
YOU MIGHT ALSO ENJOY…
- Gluten Free Cilantro Ginger Turkey Burgers
- Gluten Free Pineapple Teriyaki Turkey Burgers
- Gluten Free Apricot and Apple Tuna Salad Sandwiches
- Gluten Free Grilled Chicken and Pineapple Teriyaki Burgers
- Gluten Free Healthy Chicken Breast Patties
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.