Grilled Chicken Sandwich Monterey Cindy Underwood Food

GRILLED MONTEREY CHICKEN

Steps:

• Cook bacon according to package directions; drain. Meanwhile, flatten chicken to 1/4-in. thickness. In a large resealable plastic bag, combine the oil, vinegar, soy sauce, garlic, salt, oregano and pepper; add chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes. , Drain and discard marinade. Grill chicken, uncovered, over medium heat for 4-6 minutes on each side or until meat is no longer pink. , Move chicken to edges of grill. Top each with two bacon pieces and one slice of onion, tomato, avocado and cheese. Cover and grill 4-6 minutes longer or until cheese is melted.

GRILLED CHICKEN SANDWICH

Steps:

• For the marinade: Combine the lime juice, garlic, oregano, 4 tablespoons salt, 1 1/2 tablespoons pepper, chili powder, and oil in a large bowl. Add the chicken and marinate for 1 hour. Preheat the grill. Lift chicken out of the marinade and grill on both sides until nicely browned and cooked through, to 165 degrees F on an instant-read thermometer.
• For the chipotle mayonnaise: In a food processor, puree the chiles to a smooth consistency. Set aside 3 tablespoons of the chipotle puree.
• Clean the bowl of the food processor and add the garlic and brown sugar and pulse. Scrape down the sides of the work bowl and add 1/2 teaspoon salt, lemon juice, mayonnaise, sour cream and the reserved chipotle puree. Process to combine thoroughly. Store the mixture in an airtight container for up to 3 weeks.
• For the pesto mayonnaise: Combine the mayonnaise and pesto. Store the mixture in the refrigerator for up to 3 weeks in an airtight container.
• To assemble: Spread the mayonnaise on the cut-side of the top and bottom halves of the buns. Top with Maximus Minimus Grilled Chicken thighs and cilantro (the more the better).

GRILLED CHICKEN SANDWICH MONTEREY -CINDY UNDERWOOD

Steps:

• In 12x8-inch glass baking dish, combine all marinade ingredients (orange juice lemon juice, oil, sugar, and lemon pepper seasoning); mix well.
• Place 1 chicken piece, smooth side up, between t pieces of plastic wrap or waxed paper.
• Working from center, gently pound chicken with rolling pin or flat side of a meat mallet until about 1/4 inch thick. Repeat with remaining chicken breasts. Place chicken in marinade, turning to coat all sides. Cover; refrigerate 4 to 6 hours, turning occasionally.
• Prepare charcoal fire for grilling. Drain chicken breasts, reserving marinade. When ready to barbecue, place chicken breasts on grill about 8 inches from medium coals. Cook 8 to 10 minutes or until chicken is fork tender and juices run clear, turning once and brushing with marinade. Meanwhile, spread margarine on one side of each bread slice. Place bread slices, margarine side down, on grill when turning chicken. Cook until lightly browned; set aside. Place 1 tomato slice, 2 avocado slices and 1 slice cheese on each chicken breast. Cook an additional 2 to 5 minutes or until cheese begins to melt. Place each chicken piece between grilled bread slices.

BARBECUED MONTEREY CHICKEN SANDWICHES

Steps:

• Take your breasts and cut them lengthwise right down the middle. You want them to be about half as thick as they are out of the package.
• Season the chicken with your salt, pepper, and garlic to your taste.
• Cook bacon and set aside for later.
• Grill Chicken over medium heat until done (about 5-7 minutes each side).
• While chicken is still on grill, lightly brush on barbecue sauce on face of Chicken.
• Place 2 pieces of bacon over BBQ sauce on chicken.
• Generously cover bacon with cheese.
• Leave for about 2 more minutes (or until cheese is melted).
• Toast your crossaints during step 8.
• Make and enjoy your Barbecued Monterey Chicken Sandwiches.

MONTEREY CHICKEN SANDWICH

Steps:

• Bake chicken patties according to package directions.
• Meanwhile, toast onion rolls in toaster oven.
• When chicken patties are done and rolls are toasted, assemble sandwiches using 1 tablespoon dijon spread, 1 slice cheese, and 2 avocado slices per sandwich.

MONTEREY CHICKEN SANDWICHES

Steps:

• Sprinkle chicken with salt and pepper. In a skillet melt the butter and cook chicken for 3-4 minute on each side or until juices run clear. Transfer to a baking dish.
• Top each with barbecue sauce, bacon and cheese. Broil 3-4 inches from the heat for 2-3 minutes or until cheese is melted. Sprinkle with tomato and green onions.
• To assemble, slide prepared chicken onto a roll. Top with sliced avocado and a smear of mayonnaise.