The night before, I put the frozen chicken in the refrigerator to defrost. Since my husband got home before I did tonight, I had him throw the chicken breasts on the grill 25 minutes before I got home. Then when I walked in the door, I strapped the baby in her booster seat and had the 5 year old set the table. Then I microwaved a bag of frozen vegetables, toasted the English muffins, cut pieces of romaine lettuce, and sliced a tomato. When my husband came in with the cooked chicken, I assembled the sandwiches, put the vegetables on the plate, and said, "Let's eat!"
The chicken breasts that I used were very thick. So I sliced them lengthwise and was able to get 12 sandwiches! I forgot to buy the Swiss cheese so I eliminated it from this meal.
Marinated Chicken Sandwiches
Serves 6-8
1/2 cup reduced-sodium soy sauce
1/4 cup packed brown sugar
1/4 cup ketchup
1 tablespoon canola oil
1 tablespoon molasses
1 teaspoon garlic powder
1 teaspoon minced fresh gingerroot
1 teaspoon prepared mustard
6 boneless skinless chicken breast halves (6 ounces each)
6 kaiser rolls, split and toasted (I used toasted English muffins)
6 lettuce leaves
6 slices (1/2 ounce each) reduced-fat Swiss cheese (optional)
6 slices tomato
In a zipper gallon freezer bag, combine the first eight ingredients;
add chicken. Seal and freeze.
Cooking Instructions: Drain and
discard marinade. Using long-handled tongs, moisten a paper towel with cooking
oil and lightly coat the grill rack. Grill chicken, covered, over medium heat
or broil 4 inches from the heat for 4-6 minutes on each side or until a meat
thermometer reads 170 degrees. Top the rolls with chicken, lettuce, cheese and tomato. Replace roll tops.
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