Grilled chicken breast and salsa sandwich - country cooki

4 sandwiches

Ingredients

Quantity Ingredient
1 pounds Skinless, boneless chicken breasts
1 tablespoon Olive oil
⅛ teaspoon Salt
⅛ teaspoon Ground black pepper
Salsa (recipe follows)
8 Thick slices whole-grain bread
Watercress sprigs and arugula leaves
4 Fresh basil sprigs (opt.)
Waffle-cut carrot and cucumber slices (opt.)

Directions

1. Heat outdoor grill or indoor broiler. In medium-size bowl, toss chicken breasts with oil, salt, and pepper.

2. Arrange chicken on heated grill or on broiler pan. Grill or broil 4 to 5 minutes on each side, or until chicken breasts turn golden brown.

3. While chicken grills, prepare Salsa (recipe follows).

4. To assemble sandwiches, place 1 slice bread on each of 4 individual plates. Top each slice with 2 tablespoons Salsa, one-fourth of chicken, some watercress and arugula, and another slice of bread. Cut each sandwich diagonally in half. If desired, garnish with basil sprigs, waffle-cut carrots and cucumbers. Serve with additional Salsa, if desired.

Salsa: In small bowl, combine ½ 7 oz jar roasted sweet red peppers, ¼ C finely chopped onion, 1 medium-size tomato, chopped, 2 T fresh basil leaves, chopped, 1 small clove garlic, finely chopped, ⅛ t salt, and ⅛ t ground black pepper. Set aside at room temperature until ready to use, no longer than 30 minutes. Makes 1 cup.

Country Cooking/Summer/94 Scanned & fixed by Di and Gary

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