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Home -> Main Dishes -> Poultry
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
1 tbsp. fresh lime juice 1 tbsp. peanut oil 1/2 tsp. pepper 2 boneless, skinless chicken breast halves, about 6 ounces each 1/2 cup canned black beans, rinsed and drained 1/4 tsp. ground cumin 1/4 tsp. dried oregano 1/4 tsp. salt 1/2 of a ripe avocado, peeled and diced 1 small tomato, diced 2 tbsp. canned diced green chile 1 tbsp. minced red onion 8 thick slices of bread 1 cup shredded Monterey Jack cheese 4 tbsp. melted butter
Directions
Stir together lime juice, peanut oil and pepper in a medium bowl. Add chicken breast halves and turn to coat. Cover and let stand 30 minutes. Prepare grill. Combine black beans, cumin, oregano and salt in a small bowl and mash coarsely with a fork. Stir together avocado, tomato, green chile and red onion in a separate bowl. Remove chicken from marinade and grill over medium heat about 5 to 7 minutes per side until cooked through but still moist. Transfer grilled chicken to a plate and cool 5 minutes. Slice chicken diagonally. Top 4 slices of the bread with the avocado mixture. Lay chicken slices over and top with black bean mixture, Monterey Jack and the remaining 4 slices bread. Brush both sides of sandwiches with melted butter. Transfer sandwiches to the grill and cook about 2 to 3 minutes per side until bread is marked and crusty. Serve sandwiches immediately.
Makes 4 sandwiches.
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