Open-Face Italian Chicken Sandwiches with Avocado Slaw
To prepare slaw: Mince 1 garlic clove on a cutting board and sprinkle with 1/4 tsp. salt. Use the broad side of a knife (or a fork) to press and smear the garlic until it makes a paste.Advertisement
Transfer the garlic paste to a medium bowl. Add 1/2 avocado, lemon juice, and 1 Tbsp. oil and mash until mostly smooth, with some chunks. Add coleslaw mix and sunflower seeds; toss to coat well. Dice the remaining 1/2 avocado and gently mix in. Set aside.
To prepare sandwiches: Cut each chicken breast in half horizontally to form 2 thin cutlets. Sprinkle both sides of each cutlet with pepper. Heat 2 tsp. oil in a large nonstick skillet over medium-high heat. Add the cutlets; cook, turning once, until cooked through and no longer pink in the center, 6 to 8 minutes. Transfer to a plate; cover with foil and keep warm.
Heat the remaining 2 tsp. oil in the pan over medium-high heat. Add tomatoes, garlic, oregano, and salt; cook, stirring, until the tomatoes and garlic are softened but not mushy, about 5 minutes. Remove from heat.
Place 1 cooked chicken cutlet on each piece of bread and top with 1/4 of the tomato mixture. Serve with the reserved slaw.
Tips: Prefer to fire up the grill? Grill the cutlets over medium-high heat, turning once, until cooked through and no longer pink in the center, 3 to 4 minutes per side.
If you like, you can prepare an additional 12 oz. of chicken cutlets to set aside for other meals. In Step 3, after removing the chicken from the pan, repeat with an additional 2 teaspoons oil and 4 additional cutlets. Cover and refrigerate for up to two days.