Chicken Croissant Sandwich

Place chicken in a Ziploc bag or container with lid and pour the Italian dressing and crushed garlic over it. Mix all around to make sure all the chicken is coated. Place in refrigerator overnight or at least 1 hour before cooking. I usually meal prep the day before so my chicken is marinated overnight.

If grilling, preheat grill to medium-high heat. Remove chicken breasts from marinade and grill for 10–15 minutes on each side or until all juices run clear. (Depending on how flat you pounded your chicken, this time may be shorter). The thickest part of the breast should have an internal temperature of 160ºF.

If using the stove top, lightly oil a skillet and heat to medium-high. Cook chicken breasts for around 10 minutes per side. If using the oven, bake at 450ºF for about 20 minutes. Cooking time for both the stove or the oven will depend on the thickness of the chicken, so check accordingly. Again, the thickest part of the breast should have an internal temperature of 160ºF.

While chicken is cooking, spread butter or olive oil on the inside of croissant rolls. Toast on the grill or under the broiler until golden brown.

Mix Sriracha and mayo together for sauce. Set aside.

For sandwich assembly, place bottom slice of croissant roll on a serving plate. Spread Sriracha mayo on croissant. Top with 1 grilled chicken breast, 1 slice cheese, 2 slices bacon, tomato slices, avocado slices, pickles, and spinach leaves to taste. Spread the inside of the top of croissant with more Sriracha mayo and place top on sandwich.