| 4 | boneless skinless chicken breasts (about 1 1/4 lb) |
| 1/2 | teaspoon seasoned salt |
| 1/4 | teaspoon coarse pepper |
| 1 | medium Bermuda or other sweet onion, sliced |
| 4 | oz fresh mushrooms, cut in half (1 1/2 cups) |
| 1 | tablespoon olive or vegetable oil |
| 3 | tablespoons creamy mustard-mayonnaise sauce |
| 4 | slices sourdough bread (about 3/4 inch thick) |
| 4 | slices (3/4 oz each) sharp Cheddar cheese |
Serve with...
Texas Coleslaw
Total Time:
1 hour 15 min
| 1. | Heat gas or charcoal grill. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Sprinkle with 1/4 teaspoon of the seasoned salt and the pepper. |
| 2. | In medium bowl, toss onion and mushrooms with remaining 1/4 teaspoon seasoned salt and the oil until vegetables are coated. Place vegetables in grill basket (grill “wok”). |
| 3. | Place chicken and grill basket on grill over medium heat. Cover grill; cook 10 to 15 minutes, occasionally turning and brushing chicken with 2 tablespoons of the mustard-mayonnaise sauce and shaking grill basket to mix vegetables, until chicken is no longer pink in center and vegetables are tender. Add bread slices to grill for last 4 minutes of cooking, turning once, until crisp. |
| 4. | Top each cooked chicken breast with vegetables and cheese slice. Cover grill; cook until cheese is melted. Spread one side of bread slices with remaining mustard-mayonnaise sauce. Top each bread slice with chicken breast. |
|
| For a flavor change, try using Swiss or Monterey Jack cheese instead of the sharp Cheddar. |
|
| Stop at the deli to pick up a mixed-fruit salad or an Italian vegetable salad to serve with these hearty open-face sandwiches. |
Nutrition Information:
480 ( 150); 16g ( 7g, 0g); 110mg; 910mg; 38g ( 2g, 6g); 45g 4%; 2%; 15%; 20% 2 ; 1/2 ; 0 ; 5 1/2 2 1/2