Chicken Sandwiches

• 1/2 cup buttermilk
• 1 tablespoon lemon juice
• 2 ounces feta cheese
• 1 tablespoon fresh chopped dill
• 4 boneless skinless chicken breasts, pounded thin
• 2 tablespoons dry oregano
• 1 tablespoon garlic salt
• 1 tablespoon lemon pepper
• 1 tablespoon olive oil
• 1/2 cup panko bread crumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup hot mustard
• 2 sandwich rolls, split in 2
• 1 cup shredded lettuce
• 4 large tomato slices

1. Preheat oven to 400 degrees F.
2. In a small bowl, mix the buttermilk, lemon juice, feta cheese and dill.
3. Blend well.
4. Allow flavors to blend in the refrigerator for at least 15 minutes.
5. On a clean work surface, sprinkle both sides of the chicken with the oregano, garlic salt and lemon pepper.
6. Heat a heavy nonstick pan over medium-high heat.
7. Add the olive oil and sear chicken for about 1 1/2 minutes on each side.
8. Reserve.
9. Mix the panko and Parmesan in a shallow dish.
10. Using a basting brush, paint the chicken with hot mustard.
11. Dredge the chicken through the panko mixture.
12. Place the chicken on a wire rack that is sitting on top of a baking sheet.
13. Bake the chicken until panko mixture is browned and crispy, about 5 minutes.
14. Spread buttermilk mixture onto the sliced face of each of the rolls.
15. Top each roll with a chicken breast, 1/4 of the lettuce and 1 slice of tomato.
16. Serve open face with a little more of the buttermilk sauce drizzled on top of the sandwich.

buttermilk, lemon juice, feta cheese, dill, chicken breasts, oregano, garlic salt, lemon pepper, olive oil, bread crumbs, parmesan cheese, hot mustard, sandwich rolls, shredded lettuce, tomato slices

Taken from www.foodnetwork.com/recipes/chicken-sandwiches.html (may not work)