 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
A friend at work gave me the recipe for this marinade, recalls Denise Pope of Mishawaka, Indiana. After grilling the tender chicken a few times for company, I decided to turn it into a sandwich. It's complemented by a pineapple ring and a mild dill and mustard sauce. Ingredients:
1 can (20 ounces) sliced pineapple |
1 tablespoon brown sugar |
1 teaspoon ground mustard |
1 teaspoon garlic salt |
1/2 teaspoon pepper |
6 boneless skinless chicken breast halves (4 ounces each) |
1/4 cup mayonnaise |
1 tablespoon dijon mustard |
1/4 teaspoon dill weed |
6 lettuce leaves, optional |
6 kaiser rolls, split and toasted |
Directions:
1. Drain pineapple, reserving 1 cup juice and six pineapple slices (save remaining juice and pineapple for another use). In a large resealable plastic bag, combine the brown sugar, ground mustard, garlic salt, pepper and reserved pineapple juice; add chicken. seal bag and turn to coat; refrigerate for at least 2 hours, turning occasionally.
2. In a small bowl, combine the mayonnaise, Dijon mustard and dill. Refrigerate until serving.
3. Drain and discard marinade. Grill the chicken, covered, over medium heat for 5-6 minutes on each side or until a meat thermometer reads 170°. Grill pineapple slices for 1 minute on each side.
4. Spread mayonnaise mixture on roll bottoms. Layer with lettuce if desired, chicken and pineapple. Replace roll tops. Yield: 6 servings.
|
|