| 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 |
T |
Honey |
| 1 |
t |
Dried Tarragon |
| 1 |
t |
Dry Mustard |
| 1/2 |
t |
Salt |
| 1/8 |
t |
Ground Black Pepper |
| 8 |
|
Sourdough Bread |
| 4 |
oz |
Garlic Herb Cream Cheese |
| 1 |
c |
Alfalfa Sprouts |
| 2 |
T |
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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