Cajun Chicken Sandwiches

• 1- 1/2 Tablespoon Butter
• 1- 1/2 pound Thin Cut Boneless Chicken Breasts
• Cajun Seasoning, To Taste (I Use Louisiana Brand)
• 1- 1/2 cup Mayonnaise
• 1 Tablespoon Tabasco Sauce
• 1/2 Tablespoons Lemon Juice
• 1/2 teaspoons Garlic Powder
• 1/2 teaspoons Black Pepper, Or To Taste
• 1/2 teaspoons Salt
• 1/2 whole Onion, Thinly Sliced
• 13 cups White Wine
• 6 whole Hoagie Rolls, Split In Half Sandwich Style
• 1 whole Tomato, Sliced
• 8 pieces Romaine Lettuce, Washed

1. Place a large saute pan over medium high heat, and melt butter in the pan.
2. Preheat oven to 400 F.
3. Season both sides of chicken generously (I completely coated those suckers) with Cajun seasoning.
4. Once butter is melted and saute pan is hot, place chicken in pan and cook for about 5-8 minutes on each side or until they are cooked through to 165 F.
5. While chicken is cooking, whisk together mayonnaise, Tabasco, lemon juice, garlic powder, pepper and salt in a small bowl and set aside.
6. Remove chicken from pan, and set aside.
7. Reduce heat of pan to medium and add onion and wine, scraping up the brown parts on the bottom of the pan.
8. Cook onions for about 6 minutes.
9. While onions are cooking, place the buns in another pan (cut side down) over medium heat for about 5 minutes until they are warmed.
10. Assemble sandwiches by loading the hoagie buns with chicken, onions, tomatoes, lettuce and mayonnaise.

butter, chicken breasts, cajun seasoning, mayonnaise, tabasco sauce, lemon juice, garlic, black pepper, salt, onion, white wine, hoagie rolls, tomato, romaine lettuce

Taken from tastykitchen.com/recipes/main-courses/cajun-chicken-sandwiches/ (may not work)