Lemon Chicken Sandwhiches

This is one of Dave's signature dishes, a Family Fave

1 lb boneless, skinless chicken breasts

juice from 3 lemons ( the fresh stuff is much better than the bottled stuff)

3 Tblsp lemon pepper

1/4 cup cornstarch

1 tomato, sliced

1 package alfalfa sprouts

1/2 red onion, sliced

1 peeled cucumber, thinly sliced

6-8 hamburger buns or whole grain bread

Pound chicken flat (less mess if you put them in large zip lock bag) and coat chicken breasts in lemon pepper. Brown chicken in skillet with a few tblsp. of olive oil and set aside. Mix fresh lemon juice with cornstarch and add to the chicken pan, stirring in with the coating the chicken left in the pan while it cooked. ( This is called deglazing the pan, as Dave taught me) The lemon juice, yummy pan glaze and cornstarch will combine and thicken to make a sauce. Add cooked chicken breasts back to the pan and coat in the sauce.

Serve chicken/sauce on bread as a sandwhich with the veggies and some mayo. Sometimes we add avocado, too. Enjoy!

This is also good as a salad: slice the chicken into strips and serve on bed of lettuce with all the veggies. This way, we can get 2 meals out of it, if there are any leftovers.