Oven-Roasted Chicken Sandwich with Olive Aioli*

1.  Heat convection oven to 350° F. or Conventional oven to 375° F. Brush chicken lightly with olive oil.  Mix 1/4 cup of the dried thyme, salt, pepper, and sprinkle over the chicken.  Bake 20 to 30 minutes until golden brown.  Let cool and slice thinly
2.  Cook onions in a small amount of water or stock until softened.  Add remaining oil and sauté until golden brown.
3.  In a blender puree garlic with lemon juice.  Stir into mayonaise.  Stir in olives, capers and remaining thyme.
4.  To assemble each sandwich.  Toast 2 slices of bread per sandwich to be made, spread each slice with olive aioli.  Top one slice of bread with 2 oz. of chicken, 3 tablespoons onion and 1/4 cup greens.  Top with the second slice of bread and cut in half.
5.  Serve open face and garnish with pitted olive and thyme sprig.

Calories 427,  Fat 23g,  Cholesterol 43 mg,  Sodium 896 mg,  Carbohydrate 33g,  Protein 21g,  Calories from fat 49%