Serves: 44 boneless skinless chicken breast halves
2/3 c. soy sauce
1/4 c. cider vinegar
2 T. sugar
2 t. vegetable oil
1 can (4 oz.) whole green chilies, drained and sliced lengthwise
4 slices Monterey Jack or Pepper Jack cheese
4 kaiser or sandwich rolls, split
In a bowl, combine soy sauce, vinegar, sugar and oil; mix well. Set aside 1/4 cup for basting. Pour remaining marinade into a resealable plastic bag, add chicken and turn to coat. Refrigerate for 30 minutes.
Drain and discard marinade. Grill chicken over medium heat. Turn halfway through and baste with reserved marinade. Cook until juices run clear and the inside of the chicken is at 170 degrees. Top each with a green chili and cheese slice; cover and grill for 2 minutes or until cheese is melted. Serve on rolls.
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Tips: I usually buy the large bag of frozen chicken breasts from Sam's Club. So I used one large chicken breast from the package and cut it in half to make the right size piece of chicken for this recipe. Also, as long as you buy mild green chilies this is a very tasty meal but not too spicy. It is also a great alternative to hamburgers and you don't have to heat up your oven in the summer. I also shared this recipe at Life as MOM's Recipe Swap, Fireflies & Jellybeans' Show Off Your Stuff & Our Homeschool Home's On the Grill.
Recipe from Taste of Home's 2002 Quick Cooking Annual Recipes
2 comments:
THat sounds great! Yummy! : )
YUM!!! These sound delicious!
Thank you so much for linking up to On the Grill! I hope you have an excellent Father's Day weekend.
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