Total Time: 35 minutes
Servings: 4
Ingredients:
• 4 boneless skinless chicken breasts (about 1¼ pound – 566.9 g)
• ½ teaspoon seasoned salt
• ¼ teaspoon coarse pepper
• 1 medium Bermuda or other sweet onion, sliced
• 4 oz (113 g) mushrooms cut in half (1½ cups)
• 1 teaspoon olive or vegetable oil
• 3 tablespoons creamy mustard-mayonnaise sauce
• 4 slices sourdough bread (about ¾-inch thick)
• 4 slices (¾ oz – 21 g each) sharp Cheddar cheese
Method:
- 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 ¼-inch thick. Sprinkle with ¼ teaspoon of the seasoned salt and the pepper.
- In a medium bowl, toss onion and mushrooms with remaining ¼ teaspoon seasoned salt and the oil until vegetables are coated. Place vegetables in grill basket (grill “wok”).
- Place chicken and grill basket on grill over medium heat. Cover grill; cook 10 – 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 the center and the vegetables are tender. Add bread slices to grill for the last 4 minutes of cooking, turning once, until crisp.
- Top each cooked chicken breast with vegetables and cheese slice. Cover grill; cook until cheese is melted. Spread one side of bread slices with the remaining mustard-mayonnaise sauce. Top each bread slice with chicken breast.
Expert Tips:
For a flavor change, try using Swiss or Monterey Jack cheese instead of sharp Cheddar.
Stop at the deli to pick up a mixed-fruit salad or an Italian vegetable salad to serve with these hearty open-faced sandwiches.
http://www.bettycrocker.com/recipes/grilled-cheddar-chicken-fillet-sandwiches/38fefcd4-caef-4a78-a1b9-ddc5b5b10d87?term=chicken+breasts+sweet+chili+sauce