• Ingredients:
  • ¼ cup plain Greek yogurt
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 6-7 fresh basil leaves
  • 3 garlic cloves, peeled
  • 1 lemon, juiced
  • ½ teaspoon salt
  • 4 chicken breast cutlets
  • ½ cucumber, sliced
  • 2 tablespoons vinegar
  • 1 teaspoon salt
  • 3-4 tablespoons light oil, divided
  • 8oz package of sliced FunGuy white button mushrooms
  • 1 shallot, thinly sliced
  • 4 slices of gouda cheese
  • 4 brioche hamburger buns
  • mayonnaise (optional)
  • mustard (optional)
  • arugula

When that craving for a good chicken sandwich hits you can count on the FunGuy to be ready with just the right recipe! 

This sandwich doesn’t use a heavy breaded or fried chicken to help satisfy hunger, instead this recipe includes lean chicken cutlets that have been marinated in a fresh herb yogurt sauce and then pan seared (or grilled!)  until a golden brown on the outside and juicy on the inside. Add a slice of melty gouda cheese,  some crispy sautéed FunGuy mushrooms, and fried shallot on top and your sandwich is ready to devour.  

Guaranteed to be gouda ‘til the last bite! 

DIRECTIONS:

  1. Spoon the Greek yogurt into a bowl and add the oregano and thyme. Finley mince the basil leaves, mince the garlic, and add them to the bowl with the yogurt. Stir in the lemon juice and salt and taste and adjust as necessary. 
  2. Put the chicken cutlets into a dish and pour the yogurt mixture on top, making certain that the chicken is well coated. Cover and refrigerate. Allow the chicken to marinate at least 20 minutes before cooking. 
  3. Place the cucumber slices into a bowl and add the vinegar and salt. Cover and set aside. 
  4. Heat about half of the oil in a non-stick pan over medium-high heat. Add the mushrooms and let them sauté 5-6 minutes or until starting to become crunchy around the edges. Transfer the mushrooms to a plate lined with paper towels. In the same pan, add in the shallot and sauté it until crispy and brown; another 3-4 minutes. Transfer the shallots to the plate with the mushrooms. 
  5. In the same pan, add the rest of the olive oil and increase the heat to high. Add the chicken cutlets to the hot pan and allow them to cook 3-4 minutes on each side, or until almost cooked through. Lay the gouda cheese on top of each piece of chicken, topping each with the mushrooms, and let them cook 2-3 minutes longer, or until melted. Transfer to a plate and tent aluminum over the top to keep warm. 
  6. Place the brioche buns in the pan, cut side down and let them soak up any additional oil and toast lightly around the edges. Transfer the toasted buns to 4 plates for assembling. 
  7. Spoon a little mayonnaise and mustard onto the buns before layering the cucumber slices on the bottom half followed by arugula, the chicken and mushrooms, and topped with the shallots and top bun. 
  8. Serve immediately. 

Have a Fun meal!