Bistro Grilled Chicken Sandwich
Author: Jan Tilley
Ingredients
- ½ cup light teriyaki sauce
- 1 tablespoon olive oil
- ¼ teaspoon dried thyme, crushed
- 6 skinless, boneless chicken breast halves
- 1 purple onion, sliced
- 1 green pepper, sliced
- 3 tablespoon light teriyaki sauce
- 6 (1/2 inch thick) slices of French bread
Instructions
- In a small bowl, combine ½ cup teriyaki sauce, oil and crushed thyme. Reserve ½ mixture, and pour half mixture over chicken in a shallow dish. Cover and chill for 30 minutes.
- Remove chicken from marinade, discarding marinade, and place on grill. Baste onion and pepper slices with reserved teriyaki mixture and place on grill.
- Cook chicken and vegetables, over medium hot coals for 5 minutes, basting frequently with teriyaki mixture. Remove vegetables and keep warm. Cook chicken 5 more minutes or until done, basting often; keep warm.
- Combine butter and 1 tablespoon Kikkoman teriyaki sauce. Brush evenly over bread slices and grill 3 to 4 minutes or until brown.
- Place chicken and vegetables on top of bread; serve immediately.
Notes
Makes 6 servings
Nutrition Information
380 calories, 6 grams fat, 65 mg cholesterol, 686 mg sodium,
46 grams carbohydrate, 3 grams fiber, 33 grams protein
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