Grilled Chicken Sandwich Monterey -Cindy Underwood |
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Prep Time: 360 Minutes Cook Time: 15 Minutes |
Ready In: 375 Minutes Servings: 4 |
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A tender, moist, citrus-marinated chicken breast is tastefully topped with tomato, avocado and Monterey jack cheese. Grilled sourdough bread is the crowning touch for this fantastic sandwich. Ingredients:
1 cup orange juice |
1/3 cup lemon juice |
1/4 cup oil |
2 teaspoons sugar |
1 1/2 teaspoons lemon pepper seasoning |
1 lb boneless skinless chicken breast |
8 slices sourdough french bread (cut diagonally, 3/4 inch thick) |
4 slices tomatoes |
1 avocado, peeled, cut into 8 slices |
4 slices monterey jack cheese |
Directions:
1. In 12x8-inch glass baking dish, combine all marinade ingredients (orange juice lemon juice, oil, sugar, and lemon pepper seasoning); mix well.
2. Place 1 chicken piece, smooth side up, between t pieces of plastic wrap or waxed paper.
3. Working from center, gently pound chicken with rolling pin or flat side of a meat mallet until about 1/4 inch thick. Repeat with remaining chicken breasts. Place chicken in marinade, turning to coat all sides. Cover; refrigerate 4 to 6 hours, turning occasionally.
4. Prepare charcoal fire for grilling. Drain chicken breasts, reserving marinade. When ready to barbecue, place chicken breasts on grill about 8 inches from medium coals. Cook 8 to 10 minutes or until chicken is fork tender and juices run clear, turning once and brushing with marinade. Meanwhile, spread margarine on one side of each bread slice. Place bread slices, margarine side down, on grill when turning chicken. Cook until lightly browned; set aside. Place 1 tomato slice, 2 avocado slices and 1 slice cheese on each chicken breast. Cook an additional 2 to 5 minutes or until cheese begins to melt. Place each chicken piece between grilled bread slices.
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