| 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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