Grilled chicken on sourdough
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Boneless; Skinless Chicken Breast Halves | |
| ¼ | cup | Olive Oil |
| ¼ | cup | Dry White Wine |
| 1 | tablespoon | Honey |
| 1 | teaspoon | Dried Tarragon |
| 1 | teaspoon | Dry Mustard |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Ground Black Pepper |
| 8 | slices | Sourdough Bread |
| 4 | ounces | Garlic Herb Cream Cheese |
| 1 | cup | Alfalfa Sprouts |
| 2 | tablespoons | Butter; Melted (Up To 3 T) |
Directions
Between 2 sheets of plastic wrap, pound chicken until flattened to ¼-inch thickness. Place in reclosable plastic bag. In 1-cup glass measure, combine oil, wine, honey, tarragon, dry mustard, salt and pepper.
Pour over chicken. Seal bag and turn to coat chicken. Refrigerate at least 4 hours or overnight. Remove from marinade. Place on grid over medium-hot coals. Grill about 10 minutes, turning once, until lightly browned on both sides and cooked through. Spread herbed cream cheese evenly over one side of each bread slice. Place 1 chicken breast on each of 4 slices of bread; top with sprouts. Place second bread slice cheese-side down on top of each sandwich. Brush outside of sandwiches with melted butter. Place on grid over medium-hot coals; grill 2 to 3 minutes on each side. Serve immediately.
NOTES : Grilled chicken, grilled sourdough, and herbed cream cheese....it's delicious with our Four Cheese Soup! Recipe by: Dierberg's Home Economists Posted to MC-Recipe Digest by Jill & Joe Proehl <jpxtwo@...> on Apr 05, 1998