Re-create a grilled chicken sandwich from your favorite restaurant, or make your own original creation. As long as you have a grill, you can cook boneless, skinless chicken for a quick lunch or dinner. Then customize the grilled chicken sandwich with your favorite bread, sauce or toppings.
Instructions
1. Clean and trim the fat from four boneless, skinless chicken breasts. Place the chicken in a glass dish or a bowl and pour at least 1 1/4 cup of the marinade of your choice, whether it's Italian, lemon pepper, red pepper sauce or mesquite. Cover and marinate for a minimum of 30 minutes.
2. Wash your hands before handling the other ingredients and any utensils. Set the grill temperature to medium high heat. While the grill is heating, wash and shred four leaves from a romaine lettuce head. Or use some bagged lettuce if that's more convenient.
3. Cut both ends of one large tomato, then cut crosswise into four 1/2-inch-thick slices. Also, cut one onion crosswise into four 1/2-inch slices. Put them aside for later.
4. Remove the chicken breasts from the marinade and place them on the grill. Cook for 10 minutes on each side, although you may have to cook slightly longer until the chicken is done throughout. Use a meat thermometer to check the internal temperature of the chicken, which should be between 165 and 170 degrees F.
5. Find some extra space on your grill. Toast the insides of 4 hamburger or sourdough rolls for 1 minute until golden. Grill the 4 onion slices for 1 minute if you want that sauteed or charbroiled taste instead of raw.
6. Spread 1/4 cup of mayonnaise inside the top and bottom halves of the buns. Make 4 grilled chicken sandwiches. Add a grilled chicken breast, a lettuce leaf, a tomato slice and an onion slice to each sandwich.
Tags: grilled chicken, boneless skinless, boneless skinless chicken, chicken breasts, chicken sandwich, crosswise into, crosswise into four