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Source: FamilyTime Community Cookbook

MEXICAN-STYLE CHICKEN SANDWICHES
This recipe can be prepared in 45 minutes or less
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Serves: 4 sandwiches
Prep Time: 0 minutes
Cook Time: 0 minutes
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2/3 cup mayonnaise
2 tablespoons fresh lime juice
1 1/2 teaspoons poons grated lime, peel
1 15- to 16-ounce can black beans, drained, 2 tablespoons liquid reserved
1 1/2 teaspoons ground cumin
4 French rolls, split horizontally, lightly toasted
4 Boneless skinless chicken breast halves
3/4 teaspoon cayenne pepper
1 tablespoon olive oil
4 1/4 inch-thick slices hot pepper Monterey Jack cheese
2 medium tomatoes, sliced
1 large avocado, peeled, pitted, sliced




Whisk mayonnaise, lime juice and lime peel in small bowl to blend; season with salt and pepper. Stir beans and cumin in small skillet over medium heat until heated through, about 5 minutes. Add reserved bean liquid. Using fork, mash beans in skillet to coarse paste. Season to taste with salt and pepper. Arrange French roll bottoms on plates. Spread with bean mixture.

Sprinkle chicken with 3/4 teaspoon cayenne pepper and salt. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until just cooked through, about 4 minutes per side. Top chicken with cheese slices. Cover skillet, reduce heat to low and cook until cheese melts, about 1 minute.

Place chicken on bean mixture. Top with tomato, then avocado. Spread lime mayonnaise generously on cut side of each roll top; press onto sandwiches





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