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    Chicken Sandwich/ Brie & Roasted Chipotl


    Source of Recipe


    KARE 11 -- St Paul, MN -- Chef: Sue Erickson, Dayton's Market Place

    List of Ingredients




    Chicken Sandwich with Brie and Roasted Chipotle

    4 skinless, boneless chicken breast halves
    1 jar LONE STAR GRILL ROASTED RASPBERRRY CHIPTOLE SAUCE, divided
    4 hoagie rolls, split
    4 tbls. olive oil, divided
    1 tbls. balsamic vinegar
    8 oz. brie, sliced thinly
    4 pieces leaf lettuce

    Place chicken in plastic bag. Pour 1/2 cup Lone Star Grill Roasted Raspberry Chipotle Sauce over; close bag. Refrigerate 1-2 hours. Remove chicken from sauce, discard sauce. Heat grill or broiler to medium high heat. Season chicken with salt and pepper. Cook chicken 5-6 minutes per side or until center is no longer pink. Cool slightyly, slice into thin slices; set aside and keep warm. In small bowl whisk 1/2 cup chipotle sauce, 2 tbls. olive oil and balsamic vinegar; set aside. Brush cut side of roll with remaining olive oil. Grill or toast in oven until golden. Place brie on bottoms of rolls. Place on baking sheet; bake in 350 degree oven for 2-3 minutes or until just melted. Spoon some chipotle-vinegar mixture over cheese. Arrange chicken slices over cheese. Top with leaf lettuce; replace roll top. Serve warm at room temperature.

    Recipe
 

 

 

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