Chicken Sandwiches

{This week’s menu is posted.}

What a day!  Things started early for Samuel and I {like 5:45 AM early}.  We had a lot to do including taking the car in for a new turn signal & a haircut for me.  I’d been growing my hair out, because for some reason in my mind I thought having long hair would be easier to manage with a newborn.  Ponytail & go!  Except I got sick of the ponytail, and I realized I had NO idea what else I could do to it.  I’ve had long hair about 3 times in my life: once in college, when I was getting married, and now.  So I’m sporting a bob…basically the same haircut I had circa 2005-2006 {I change my haircuts a lot}.

After we got all of our errands done, we headed home, changed into running clothes, and got a good five  miles in before dinner.  Thankfully the heat wasn’t too bad even though the humidity was awful.  I’m just grateful to be running again!

Anyway, food.

I was looking through a very old copy of Better Homes & Garden a few weeks ago, and stumbled across a recipe similar to this.  Last week I was on a mission to use everything in our freezer.  Sometimes I go through these modes where I decide that our “backup food” needs to be gone.  See, I buy one or two extra things a month so that if something comes up or a recipe goes wrong we have something to eat.  The most common backup items: chicken and pasta.  This recipe called for the chicken.

Chicken Sandwiches {my recipe, but inspired by Better Homes & Garden magazine – 2007}

Ingredients:

• 2 chicken breasts
• 2 portabello mushrooms
• 4 slices demi french bread
• 8 oz reduced fat cream cheese
• 2 tbs honey mustard
• olive oil

Directions:

1. In a medium skillet, heat olive oil on medium high.
2. In a large skillet, heat olive oil on medium high.
3. In the medium skillet, place the chicken breasts and cover.  Cook thoroughly.
4. Remove the stems from the mushrooms, and place them in the large skillet.  Cook until the mushrooms are soft {about 10 minutes – flip halfway}.
5. Meanwhile, in a small dish mix the cream cheese and honey mustard thoroughly.
6. Cut the bread into four pieces & toast.
7. Spread the cream cheese mixture on the toasted bread.  Top with chicken and mushroom!

Grade: B+

Comments: This was a different twist on the grilled sandwich.  I loved the cream cheese and honey mustard combo!  It definitely worked out in our favor.  Oh, and portobello mushrooms make everything delicious.  My only suggestion is to make sure you don’t over toast the bread.  Just a light toasting is plenty!

Tagged as: chicken recipes, easy meals, easy recipes, main dishes, recipes, sandwich ideas, sandwich recipes, sandwiches, summer recipes