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Open-Face Chicken Breast Sandwich

An open-face sandwich with the works - Kentucky style!

  • Preparation Time80 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy
4 boneless, skinless chicken breasts
60ml Chardonnay
1 large orange, juiced
2 tbsps olive oil
2 tbsp fresh basil, chopped
2 tbsp fresh parsley, chopped
2 tbsp Napoleon® Savory Chicken and Rib Spice

For the cucumber and tomato salsa

1 seedless cucumber, diced
2 vine-ripened tomatoes, diced
60ml olive oil
1 lemon, juiced

In a medium bowl, combine Chardonnay, juice of one orange, olive oil, chopped fresh basil, chopped fresh parsley and Napoleon® Savory Chicken and Rib Spice. Mix well. Place chicken breasts into a large sealable bag or container. Pour in marinade, seal container and refrigerate for a minimum of one hour, turning occasionally to ensure chicken marinates evenly.

In a medium bowl, mix together cucumber, tomato, olive oil, lemon juice and chopped fresh basil. Season to taste with salt and coarsely ground black pepper. Cover and refrigerate until needed.

Preheat grill to medium-high heat.

Remove chicken from marinade, discard marinade and lightly spray chicken with non-stick cooking spray. Season with Napoleon® Savory Chicken and Rib Spice to taste and place onto grill. Grill chicken for 15-18 minutes, turning once, or until chicken is fully cooked.

While chicken is grilling, spread garlic butter onto the bread. Place bread onto grill and toast until lightly charred. Turn over to toast opposite side of bread and top each slice with 1/4 of the shredded mozzarella cheese. Place bread onto top rack of grill and allow cheese to melt while chicken is grilling.

When chicken is fully cooked, remove from grill and allow to rest. Place one chicken breast onto each piece of garlic toast and top with cucumber and tomato salsa and bean sprouts. Serve immediately.

Copyright Napoleon’s Everyday Gourmet Plank Grilling by Ted Reader (Key Porter Books Ltd 2009) ISBN 978-1-55470-150-6 £34.99 Hardback. 124 recipes each fully illustrated.

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