| 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
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