Grilled chicken sandwiches
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | White wine or apple juice |
| 1 | tablespoon | Chopped fresh parsley |
| 1 | teaspoon | Instant minced onion |
| ½ | teaspoon | Chopped fresh or 1/8 teaspoon dried thyme leaves |
| 4 | Boneless, skinless chicken breast halves (about 1 pound) | |
| 3 | tablespoons | Mayonnaise or salad dressing |
| 1 | To 2 teaspoons prepared mustard | |
| 1 | tablespoon | Chopped fresh parsley |
| ½ | teaspoon | Chopped fresh or l/8 teaspoon dried thyme leaves |
| 8 | slices | Sandwich bread or 2 mini baguettes, split lengthwise into halves Lettuce |
| 1 | Tomato, cut into 8 slices | |
| 4 | sandwiches. | |
Directions
Mix wine, 1 tablespoon parsley, the onion and ½ teaspoon thyme; reserve.
Cover and grill chicken 5 to 6 inches from medium coals 10 to 20 minutes; turn chicken. Cover and grill 10 to 20 minutes longer, turning and brushing 2 or 3 times with reserved wine mixture, until done.
Mix mayonnaise, mustard, 1 tablespoon parsley and ½ teaspoon thyme; spread on 4 slices bread. Top each with lettuce, 1 chicken breast half, 2 slices tomato and remaining bread. Cut diagonally in half.
From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini