Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Rosemary Chicken Breast Sandwiches
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- #10314
serves/makes:
ready in:
1-2 hrs
1-2 hrs
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.
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nutrition data
422 calories, 22 grams fat, 24 grams carbohydrates, 31 grams protein per serving.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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