1 package Naan (available with the artisan breads)
2 chicken breasts pounded to 1/4 inch thick
olive oil
4 fresh rosemary sprigs approx. 4 inches long
3 tbsp light mayo
3 cloves garlic, minced
1 tsp. fresh squeezed lemon juice
salt & pepper
2-3 slices swiss cheese
lettuce
Cook salt & peppered chicken in olive oil in a saute pan for 2-3 minutes on each side with one sprig of rosemary on top. Cover with foil to prevent splatters and to seal in the rosemary flavor. To make the rosemary spread combine mayo, salt & pepper to taste, minced garlic, fresh lemon juice and 2-3 tsp minced rosemary. When chicken is finished cooking put the swiss cheese on top and broil until bubbly. Assemble sandwiches and enjoy. Add bacon or sliced veggies for variations.
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