Pan Roasted Chicken Breast with Shallot “Mayo”

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chicken breast Pritikin Recipe

Pan Roasted Chicken Breast with Shallot “Mayo”

Course: Dinner, Lunch, Main Course, Main Dish
Cuisine: American, Poultry
Yield: 4 people


  • 4 4-0z chicken breasts
  • 1 teaspoon blacken seasoning (salt free)
  • 2 poblano peppers de-seeded & cut into quarters
  • 6 shallots roasted in the oven unitl very soft
  • 2 oz silken tofu (such as Mori-nu soft variety)
  • 2 lemons juiced
  • 1 tablespoon apple juice concentrate
  • 1/4 teaspoon black peppercorns ground
  • 1/2 teaspoon fresh garlic chopped
  • 1 tablespoon Z-Trim*
  • 1 cupbaby a arugula (baby) chiffonaide
  • 8 tomatoes oven dried
  • 8 bread (multigrain) sliced


  • In a blender add shallots, z-trim, tofu, garlic, pepper, apple juice & lemon juice and blend until smooth.
  • Season chicken and let come to room temperature.
  • In a very hot skillet sear chicken for 1 minute. Flip and add poblano peppers.
  • Place chicken in a 400-degree oven for 4 minutes or until chicken is cooked.
  • While chicken is cooking toast the bread.
  • When bread is toasted slather generously with “mayonnaise”.
  • Place chicken on bread and layer with tomatoes, poblanoes, and arugula.
  • Place top on the sandwich and cut in half.