Polynesian chicken sandwiches
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Can pineapple slices |
| Undrained | ||
| ¼ | cup | Plus |
| 1 | tablespoon | Mayonnaise |
| ¼ | teaspoon | Ground ginger |
| ¼ | cup | Teriyaki sauce |
| 2 | Chicken breast halves, | |
| Skinned and boned | ||
| 4 | slices | Swiss cheese |
| 4 | 3/4\"-thick diagonally cut | |
| Slices French bread | ||
| 1 | cup | Alfalfa sprouts |
Directions
Drain pineapple, reserving juice; set aside. Combine 2 teaspoons reserved pineapple juice, mayonnaise, and ginger; stir well. Cover and chill.Combin remaining pineapple juice and teriyaki sauce in a shallow dish aside. Place each chicken breast between 2 sheets of wax paper, and flatten to ¼-inch thickness using a meat mallet or rolling pin. Cut each breast in half; add to teriyaki sauce mixture, turning once to coat. Cover and marinate 2 to 4 hours in the refrigerator.Remove chicken; reserve marinade. Broil chicken 5 inches from heat, 2 minutes on each side, basting once with reserved marinade. Top each chicken piece with a slice of cheese and pineapple; broil until cheese melts. Place chicken on bread; spread each open-faced sandwich with seasoned mayonnaise mixture, and top each with ¼ cup sprouts. Yield: 4 servings.