Grilled chicken on sourdough

4 Servings

Ingredients

Quantity Ingredient
4 Boneless; Skinless Chicken Breast Halves
¼ cup Olive Oil
¼ cup Dry White Wine
1 tablespoon Honey
1 teaspoon Dried Tarragon
1 teaspoon Dry Mustard
½ teaspoon Salt
⅛ teaspoon Ground Black Pepper
8 slices Sourdough Bread
4 ounces Garlic Herb Cream Cheese
1 cup Alfalfa Sprouts
2 tablespoons Butter; Melted (Up To 3 T)

Directions

Between 2 sheets of plastic wrap, pound chicken until flattened to ¼-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@...> on Apr 05, 1998

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