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Grilled Honey-Mustard Chicken Sandwiches
 From the 2nd Quarter flyer 2005

INGREDIENTS:
For the chicken:
¼ cup Olive Oil
2 tbs White Wine Vinegar
2 tbs Dijon Mustard
2 tbs Honey
1 tsp Salt
½ tsp Cayenne Pepper
¼ Cup Fresh Rosemary
4 Chicken Breasts (4 ounces each)
For the sandwiches:
½ cup Cream Cheese, low fat whipped
2 tbs Diced, sweet onion
4 Large Whole Grain Buns, sliced in half
4 Large Green Leaf Lettuce leaves, shredded

   

Grilled Honey-Mustard Chicken Sandwiches (continured)
From the 2nd Quarter flyer 2005

DIRECTIONS:
Mix the olive oil, vinegar, mustard, honey, salt, cayenne pepper and rosemary together in a
large resealable bag. Add the chicken breasts and sela the bag. Turn the bag over several
times to thoroughly coat the chicken with the marinade and refrigerate at least 30 minutes or
up to 4 hours.

Preheat grill to medium high. Remove the chicken from the marinade, shaking off any excess and season on both sides with salt and pepper. Discard leftover marinade. Grill the breasts until golden brown, about 4 minutes. Turn them over and cook an additional 4 minutes or until the chicken is well browned and cooked through. Remove the chicken from the grill and place on a cutting board to rest.

In a small bowl, combine the cream cheese and onion. Add salt and pepper to taste. Lay the sandwich buns out on a work surface in front of you. Divide the cream cheese mixture among the sandwiches and spread it on each side. Place one chicken breast on each sandwich and divide the lettuce among the sandwiches. Cut each sandwich on a diagonal and serve.

Makes 4 servings.