Ingredients
4
boneless skinless chicken breasts (about 1 1/4 lb)
4
hard rolls (about 5x3 inches), split
4
slices red onion
1
large tomato, sliced
1/3
cup Caesar dressing
1/4
cup shredded Parmesan cheese (1 oz)
4
leaves romaine lettuce
Preparation
Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
Spray 8- or 10-inch skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 10 to 15 minutes, turning once, until chicken is no longer pink in center. Remove chicken from skillet; keep warm.
In skillet, place rolls, cut sides down. Cook over medium heat about 2 minutes or until toasted. Place chicken on bottom halves of rolls. Top with onion, tomato, dressing, cheese, lettuce and tops of rolls.
