Chicken Breast Sandwich, Onions, Watercress, Paprik

Name: Chicken Breast Sandwich, Onions, Watercress, Paprika Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup mayonnaise; 1 tablespoon fresh lime juice; 1 teaspoon hot spanish smoked paprika; 1 garlic clove, pressed; 2 tablespoons extra virgin olive oil, plus more; extra virgin olive oil, for brushing on roll; 2 tablespoons vegetable oil; 2 lbs onions, halved lengthwise, thinly sliced crosswise (about 7 cups); 3 boneless skinless chicken breast halves, cut crosswise in half (8 oz each); 6 sourdough rolls; 3 cups lightly packed watercress or 3 cups arugula

Servings: persons

½ cup mayonnaise
1 tablespoon fresh lime juice
1 teaspoon hot spanish smoked paprika
1 garlic clove, pressed
2 tablespoons extra virgin olive oil, plus more
extra virgin olive oil, for brushing on roll
2 tablespoons vegetable oil
2 lbs onions, halved lengthwise, thinly sliced crosswise (about 7 cups)
3 boneless skinless chicken breast halves, cut crosswise in half (8 oz each)
6 sourdough rolls
3 cups lightly packed watercress or 3 cups arugula

1
Whisk mayonnaise, lime juice, Spanish paprika*, & garlic in small bowl.
2
Gradually whisk in 2 tablespoons olive oil.
3
Season with salt and pepper.
4
Aioli can be made 2 days ahead; cover prepared aioli and chill.
5
Heat vegetable oil in heavy large skillet over medium-high heat.
6
Add onions, sprinkle with salt, and cook until beginning to brown, stirring often, about 10 minutes.
7
Reduce heat to medium and continue to cook until onions are soft and deep golden brown, stirring often, about 20 minutes longer.
8
Season with salt and pepper.
9
Onions can be made 2 hours ahead; let stand at room temperature.
10
Prepare barbecue (medium-high heat).
11
Place chicken breasts between 2 sheets of plastic wrap.
12
Pound with mallet to 1/3-inch thickness.
13
Sprinkle with salt and pepper.
14
Grill chicken until cooked through, about 3 minutes per side.
15
Transfer to work surface.
16
Brush cut side of rolls with extra-virgin olive oil.
17
Grill rolls, cut side down, until grill marks appear, about 1 minute.
18
Spread rolls with some of aioli.
19
Assemble sandwiches, dividing chicken, caramelized onions, and watercress among rolls.
20
Serve warm.

593

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ½ cup mayonnaise, 1 tablespoon fresh lime juice, 1 teaspoon hot spanish smoked paprika, 1 garlic clove, pressed, and more.

Yes, Chicken Breast Sandwich, Onions, Watercress, Paprika Aioli falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Breast Sandwich, Onions, Watercress, Paprika Aioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions