Yield: 1 servings
Measure | 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 \N | Boneless, skinless chicken breast halves (about 1 pound) |
3 tablespoons | Mayonnaise or salad dressing |
1 \N | 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 \N | Tomato, cut into 8 slices |
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.
4 sandwiches.
From the files of Al Rice, North Pole Alaska. Feb 1994