Open-Face Chicken Sandwiches with Roasted Pepper Mayo

4 boneless skinless chicken breasts (about 4 ounces each)
1 teaspoon garlic salt
1 teaspoon dried thyme
1/4 teaspoon black pepper
1 teaspoon olive oil or butter
1/4 cup reduced-fat mayonnaise
1 jar (2 ounces) diced pimiento,drained or 3 tablespoons chopped roasted red bell pepper
4 slices multigrain,rye or sourdough bread,lightly toasted
1 cup watercress sprigs or packed baby spinach leaves

1.Place chicken between 2 sheets of waxed paper plastic wrap;pound to 1/3-inch thickness.Sprinkle garlic salt,thyme and black pepper over plastic.
2.Heat oil in large nonstick skillet over medium heat.Add chicken;cook 4 to 5 minutes per side or until no longer pink center.
3.Meanwhile,combine mayonnaise and pimiento in small bowl until blended.Spread 1 1/2 teaspoons mayonnaise mixture on each toast slice;top with 1/4 cup watercress,chicken breast and another 1 1/2 teaspoons mayonnaise mixture.
(makes 4 servings)