Mike's Lemon Chicken Sandwiches

• 4 large Boneless Chicken Breasts
• 2/3 cup Lemon Juice
• 1/4 cup Dry White Wine
• 1 tbsp Each: Dried Dill Weed - Lemon Zest - Lemon Pepper Seasoning - Granulated Garlic Powder - Granulated Onion Powder
• 1 tsp Dried Lemon Thyme optional
• 1 large Ziplock Bag
• 1 small Additional Bottle Lemon Juice do not add to ziplock bag
• 4 large Hamburger Buns or any soft bread of your choosing
• 1 large Purple Onion thin sliced
• 1 head Iceberg Lettuce
• 1 jar Garlic Aioli
• 1 Mayonnaise

1. Rinse chicken and trim all fat.
2. Slightly pound chicken until each breast is approximately the same thickness.
3. Or, you can butterfly breasts open to even them out.
4. Note that your cook time will be less the thinner your breast meat.
5. Pat chicken dry and place in Ziplock bag.
6. Place all ingredients in the chicken breast section in bag and massage until fluids, herbs and spices are well blended.
7. Let chicken marinate for 2+ hours in fridge.
8. Turn and massage bag intermittently.
9. If pan frying, preferred method for fullest flavor spray a nonstick pan with Pam or add 1 tbs Olive Oil to it.
10. Simmer in pan on medium high heat with all marinade juice included in pan for 12 - 15 minutes with a tight fitting lid.
11. As the marinade dissipates, add more lemon juice to your pan to keep chicken simmering for the full 12 - 15 minutes.
12. Check for doneness by sticking a knife in the thickest part of your largest breast and wait a moment.
13. The juices need to run clear, not pink.
14. Fry longer if you note any pi

chicken breasts, lemon juice, white wine, garlic, ziplock, lemon juice , buns , purple onion, garlic, mayonnaise

Taken from cookpad.com/us/recipes/365944-mikes-lemon-chicken-sandwiches (may not work)