Pan Seared Chicken Sandwich with Garlic Aioli

I have never roasted garlic before, so this was really fun for me. I made the garlic aioli ahead of time, and that made making the sandwiches really quick later on. Plus, I still have some leftover, which has been fun to add to other sandwiches. Plus, this is another great grillin' option!

Pan Seared Chicken Sandwich with Garlic Aioli (from old WW cookbook)
Serves: 4

• 2 bulb garlic clove(s)
• 1 sprays olive oil cooking spray
• 1/4 cup grated parmesan cheese
• 1/4 cup low-fat mayonnaise
• 1 lb uncooked boneless, skinless chicken breast
  
• 1/4 tsp table salt
• 1/4 tsp black pepper
• 4 leaves romaine lettuce
  
• 4 slices tomato
  
• 4 whole grain sandwich buns

1. Remove white papery skin from garlic heads (do not peel or separate the cloves). Coat each head with cooking spray; wrap separatelyh in foil. Bake at 350 for 2 hour. Let cool 20 minutes. Separate cloves; carefully snip or cut 2 end of each clove. Squeeze cloves over a small bowl to extract garlic pulp. Discard skins.
2. Sprinkle Parmesan cheese over garlic pulp; mash with a fork until blended. Stir in mayonaise. Cover tightly with plastic wrap pressed onto surface of aioli; chill.
3. Place chicken breasts between 2 sheets of heavy-duty plastic wrap or wax paper; fatten to 1/4 inch thickness, using a meat mallet or rolling pin (if chicken breasts are very large, cut in half, crosswise). Sprinkle salt and pepper over 1 side of each chicken breast.
4. Place a large nonstick skillet over medium-high heat until hot. Coat chicken breasts with cooking spray; place in skillet, cut sides down , and cook until lightly toasted.
5. Spread 2 Tblsp garlic aioli over toasted sides of each bun. Divide chicken evenly among bottom halves of buns; top with lettuce, tomato, and top halves of buns. Serve immediately.

Points per serving: 8