| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
California |
Grilled |
4 |
Servings |
INGREDIENTS
| 1 |
t |
Seasoned salt |
| 1/8 |
t |
Coarsely ground black pepper |
| 2 |
|
Whole boneless chicken |
|
|
breasts halved |
| 4 |
|
Buns, split and toasted |
| 4 |
|
Swiss cheese, 1 oz ea |
| 4 |
|
Baked ham, warmed 1 oz ea |
|
|
Lettuce leaves |
| 1 |
|
Fresh california peach |
|
|
chopped about 2/3 |
| 1/3 |
c |
Chopped green onions |
| 1 |
|
Tomato, chopped |
| 1 1/2 |
T |
Chopped fresh mint |
| 1/4 |
t |
Chili powder |
| 4 |
|
Fresh california peaches |
INSTRUCTIONS
c
Combine seasoned salt and pepper. Lossen one edge of chicken skin and
rub seasoning mixture underneath skin. Cook chicken skin-side down on
covered grill over medium, indirect heat about 30-25 minutes or until
chicken is tender and no longer pink. Remove and discard skin. Serve
chicken on buns topped with cheese, ham, and salsa. Garnish with
lettuce. Serve with Savory Grilled Peaches. Makes 4 hearty sandwiches.
CONVENTIONAL OVEN METHOD: Prepare as above. Roast skin-side up in
350'F. oven for about 30 minutes or until chicken is tender and no
longer pink. Continue as directed. TIP: Sandwiches are delicious
served either hot or cold. PEACH-MINT SALSA: In small bowl, combine
all ingredients. Refrigerate leftovers. Makes about 1 1/2 cups.
SAVORY GRILLED PEACHES: Cut 4 fresh California peaches in half. Cook
on covered grill over medium, indirect heat 4 minutes. Turn and cook
an additional 4 minutes or until heated through. Makes 4 servings.
Favorite recipe from CALIFORNIA TREE FRUIT AGREEMENT. Converted by
MM_Buster v2.0l.
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