Rosemary Chicken Breast Sandwiches Recipe

ingredients

4 skinless, boneless chicken breast halves
1/4 cup fresh rosemary, finely chopped
4 large sandwich buns
OR
8 slices thick rustic style bread

Marinade
1 cup chopped fresh parsley
1/4 cup canola oil
1/4 cup light beer
1/4 cup lemon juice
2 cloves garlic, crushed
1 teaspoon black pepper
1 teaspoon cayenne pepper
1/2 teaspoon salt

Dressing
4 tablespoons mayonnaise
2 tablespoons capers
1 tablespoon olive oil

directions

Pound chicken breasts to a uniform 1 inch thickness. Cut each breast into two equal parts. Combine marinade ingredients together in a nonreactive bowl or resealable bag. Add chicken pieces and set aside for one hour.

Remove chicken from marinade, drain and coat with chopped rosemary. Set aside for about 30 minutes. Preheat grill.

Meanwhile combine mayonnaise, capers and olive oil. Mix well.

Place chicken pieces on grill and cook for about 5 to 6 minutes per side or until done. Remove from grill and assemble on bread with dressing on top.

nutrition data

422 calories, 22 grams fat, 24 grams carbohydrates, 31 grams protein per serving.

reviews & comments

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