| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, Sandwiches |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
White wine or apple juice |
| 1 |
tb |
Chopped fresh parsley |
| 1 |
ts |
Instant minced onion |
| 1/2 |
ts |
Chopped fresh or 1/8 teaspoon dried thyme leaves |
| 4 |
|
Boneless, skinless chicken breast halves (about 1 pound) |
| 3 |
tb |
Mayonnaise or salad dressing |
| 1 |
|
To 2 teaspoons prepared mustard |
| 1 |
tb |
Chopped fresh parsley |
| 1/2 |
ts |
Chopped fresh or l/8 teaspoon dried thyme leaves |
| 8 |
sl |
Sandwich bread or 2 mini baguettes, split lengthwise into halves Lettuce |
| 1 |
|
Tomato, cut into 8 slices |
|
4 |
sandwiches. |
INSTRUCTIONS
Mix wine, 1 tablespoon parsley, the onion and 1/2 teaspoon thyme; reserve.
Cover and grill chicken 5 to 6 inches from medium coals 10 to 20 minutes;
turn chicken. Cover and grill 10 to 20 minutes longer, turning and brushing
2 or 3 times with reserved wine mixture, until done.
Mix mayonnaise, mustard, 1 tablespoon parsley and 1/2 teaspoon thyme;
spread on 4 slices bread. Top each with lettuce, 1 chicken breast half, 2
slices tomato and remaining bread. Cut diagonally in half.
From the files of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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