Recipe: Hot Chicken and Gravy Open-Faced Sandwiches

HOT CHICKEN AND GRAVY OPEN-FACED SANDWICHES

4 boneless skinless chicken breast halves
2 tablespoons margarine or butter
1 large onion, thinly sliced
1 cup purchased chicken gravy
4 slices sandwich bread

Place 1 chicken breast half between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about /4 inch thick. Repeat with remaining chicken breast halves.

In large nonstick skillet, melt margarine over medium-high heat. Add chicken; cook 3 to 4 minutes or until lightly browned. Turn chicken. Reduce heat to medium-low; cook an additional 2 to 3 minutes or until chicken is fork tender and juices run clear. Remove chicken from skillet; cover to keep warm.

Add onion to skillet. Increase heat to medium-high; cook 7 to 9 minutes or until onion is tender and lightly browned, stirring occasionally and adding 1 tablespoon water if necessary to prevent sticking. Stir in gravy; cook until thoroughly heated. Return chicken to skillet and cook just until chicken is hot.

To serve, place 1 slice of bread on each of 4 individual plates. Top bread with chicken and onion gravy.

MENU SUGGESTION:
Brighten up the dinner plate by serving these hearty sandwiches with green beans and mashed potatoes.

Makes 4 sandwiches
Source: Pillsbury Good-for-You Dinners #187, September 1996