0
(0)
CATEGORY CUISINE TAG YIELD
Meats, Dairy Chicken & p, From hard c, Sandwiches, To post 4 Servings

INGREDIENTS

4 Boneless; Skinless Chicken Breast Halves
1/4 c Olive Oil
1/4 c Dry White Wine
1 tb Honey
1 ts Dried Tarragon
1 ts Dry Mustard
1/2 ts Salt
1/8 ts Ground Black Pepper
8 sl Sourdough Bread
4 oz Garlic Herb Cream Cheese
1 c Alfalfa Sprouts
2 tb Butter; Melted (Up To 3 T)

INSTRUCTIONS

Between 2 sheets of plastic wrap, pound chicken until flattened to 1/4-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@swbell.net> on Apr
05, 1998

A Message from our Provider:

“God will ultimately have HIS way, not yours!”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?