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Ingredientes
- 4 x Boneless, Skinless Chicken Breast Halves
- 1/4 c. Extra virgin olive oil
- 1/4 c. Dry White Wine
- 1 Tbsp. Honey
- 1 tsp Dry Tarragon
- 1 tsp Dry Mustard
- 1/2 tsp Salt
- 1/8 tsp Grnd Black Pepper
- 8 slc Sourdough Bread
- 4 ounce Garlic Herb Cream Cheese
- 1 c. Alfalfa Sprouts
- 2 Tbsp. Butter, Melted (Up To 3 Tablespoons)
Direcciones
- Between 2 sheets of plastic wrap, lb. chicken till flattened to 1/4-inch thickness. Place in reclosable plastic bag. In 1-c. glass measure, combine oil, wine, honey, tarragon, dry mustard, salt and pepper.
- Pour over chicken. Seal bag and turn to coat chicken. Chill at least 4 hrs or possibly overnight. Remove from marinade. Place on grid over medium-warm coals. Grill about 10 min, turning once, till lightly browned on both sides and cooked through. Spread herbed cream cheese proportionately 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-warm coals; grill 2 to 3 min on each side. Serve immediately.
- NOTES : Grilled chicken, grilled sourdough, and herbed cream cheese....it's delicious with our Four Cheese Soup!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 239g | |
| Recipe makes 4 servings | |
| Calories 666 | |
| Calories from Fat 200 | 30% |
| Total Fat 22.6g | 28% |
| Saturated Fat 6.29g | 25% |
| Trans Fat 0.01g | |
| Cholesterol 42mg | 14% |
| Sodium 1231mg | 51% |
| Potassium 415mg | 12% |
| Total Carbs 86.32g | 23% |
| Dietary Fiber 4.4g | 15% |
| Sugars 8.94g | 6% |
| Protein 28.08g | 45% |
