This is a scrumptious and easy meal. It’s also very healthy and well-balanced. I added a side dish of leftover spaghetti on the night I served it. The two items paired perfectly for a delicious Saturday night dinner.
1 package extra thin chicken (steak sandwich thin)
1 bunch broccoli florets
Good Seasons Italian Dressing
Shredded Cheese (I like 4 Cheese Pizza Cheese already shredded)
3 – 4 Thomas’s English Muffins
Mayo mix (my own)
Marinate the chicken steak for 6 -8 hours just covered in Good Seasons Italian Dressing. Before cooking drain chicken in colander to remove excess dressing.
Make up your mayo mix. I use a low-fat variety with a touch of Dijon mustard and horseradish. Mix at least a fourth of a cup or more of mayonnaise mixture.
Cut florets away from broccoli stems. Steam until just able to pierce with fork. Turn off heat and leave in steamer to retain warmth.
Lightly toast English muffins on toaster oven tray. Do not allow to brown. You just want a slight crispness on the tops. Take tray out of toaster oven and set aside while you cook the chicken.
Cook drained chicken in a pan. Use knives or sharp spatulas to shred chicken into smaller pieces as it cooks. You don’t need any oil or butter in the pan, the dressing has oil and keeps the chicken from sticking. Cook chicken all the way through.
Put a dollop of mayo mix on muffin, spread it out, heap chicken on muffin, cover chicken with broccoli florets, and sprinkle liberally with cheese. Toast until cheese is melted. This is so easy and so delicious. Any leftovers heat up easily in the microwave the next day.