Chicken Avocado Sandwich

I got this recipe from "The Healthy Family Cookbook" that I checked out from the library. I halved the recipe to make 2 sandwiches instead of 4 because Adam and I are the only ones that eat sandwiches, chicken, avocado, and tomatoes. I still used 1 (smallish) avocado for only 2 sandwiches.

2 boneless skinless chicken breasts, trimmed, halved, & flattened to 1/3 inch thickness

salt

pepper

1/2 cup all-purpose flour

4 rolls

1 TB canola oil plus 1 TB

2 oz Monterey Jack cheese, sliced or grated

1 avocado, peeled, pitted, & sliced

1 tomato, sliced

Sprinkle the chicken breasts on each side with salt and pepper. Dredge the breasts in the flour and shake off the excess. Set them aside.

Cut the rolls in half.

Heat 1 TB of the canola oil in a skillet over medium-high heat. When the oil is hot, carefully place 2 breast halves into the pan. Sear them until golden and slightly crisp, approximately 2 minutes (I did mine for about 4 minutes because I didn't think I flattened them enough). Turn them over, and sprinkle with 1/2 oz cheese. Continue cooking them until they are just cooked through, approximately 2 more minutes.

Place each of them in a roll. Repeat this procedure with the remaining oil, chicken, cheese, and rolls.

Garnish each sandwich with avocado and tomato slices and serve at once.