Grilled chicken breast and salsa sandwich - country cooki
4 sandwiches
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | pounds | Skinless, boneless chicken breasts |
1 | tablespoon | Olive oil |
⅛ | teaspoon | Salt |
⅛ | teaspoon | Ground black pepper |
Salsa (recipe follows) | ||
8 | Thick slices whole-grain bread | |
Watercress sprigs and arugula leaves | ||
4 | Fresh basil sprigs (opt.) | |
Waffle-cut carrot and cucumber slices (opt.) |
Directions
1. Heat outdoor grill or indoor broiler. In medium-size bowl, toss chicken breasts with oil, salt, and pepper.
2. Arrange chicken on heated grill or on broiler pan. Grill or broil 4 to 5 minutes on each side, or until chicken breasts turn golden brown.
3. While chicken grills, prepare Salsa (recipe follows).
4. To assemble sandwiches, place 1 slice bread on each of 4 individual plates. Top each slice with 2 tablespoons Salsa, one-fourth of chicken, some watercress and arugula, and another slice of bread. Cut each sandwich diagonally in half. If desired, garnish with basil sprigs, waffle-cut carrots and cucumbers. Serve with additional Salsa, if desired.
Salsa: In small bowl, combine ½ 7 oz jar roasted sweet red peppers, ¼ C finely chopped onion, 1 medium-size tomato, chopped, 2 T fresh basil leaves, chopped, 1 small clove garlic, finely chopped, ⅛ t salt, and ⅛ t ground black pepper. Set aside at room temperature until ready to use, no longer than 30 minutes. Makes 1 cup.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary