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Grilled Chicken Breast w/Roasted Peppers




Source of Recipe


from about com


List of Ingredients




Grilled
Chicken Breast w/Roasted Peppers Sandwiches

3 skinless, boneless chicken breasts
2 red bell peppers
3 tomatoes, sliced
3 ounces arugula leaves
1/2 cup mayonnaise
1/4 cup Dijon-style mustard
5 tablespoons olive oil
2 tablespoons fresh thyme
1 tablespoon black pepper
1 teaspoon Worcestershire sauce
1 teaspoon red wine vinegar
1 teaspoon salt
6 buns or 12 slices of bread

Recipe



Pound chicken breasts to an even 1 inch thickness.
Cut each breast into 2 equal sized pieces.
Coat chicken breasts in a mixture of 3 tablespoons of the olive oil, black
pepper and thyme leaves.
Cover and refrigerate for several hours.
Meanwhile cut the bell peppers into quarters and lightly coat with remaining
olive oil.
Place on preheated grill and cook until the surface begins to char.
Turn to heat evenly.
Remove peppers from grill and cut into thin slices.
Combine mayonnaise, mustard, Worchestershire sauce, red wine vinegar and
salt in a nonreactive container.
Grill chicken breast over a medium heat for about 5 to 6 minutes per side.
Check for doneness before removing from grill.
Juices should run clear.
Remove from grill and assemble sandwiches while the chicken is still hot.
To chicken with roasted peppers and sauce and put into buns or sliced bread.