Recipe - Grilled Chicken Sandwiches

One half cup White wine or apple juice
1 tablespoon Chopped fresh parsley
1 teaspoon Instant minced onion
One half teaspoon Chopped fresh or 1/8
teaspoon dried thyme
leaves
4 Boneless, skinless chicken
breast halves (about 1
pound)
3 tablespoon Mayonnaise or salad
dressing
1 To 2 teaspoons prepared
mustard
1 tablespoon Chopped fresh parsley
One half teaspoon Chopped fresh or l/8
teaspoon dried thyme
leaves
8 sl Sandwich bread or 2 mini
baguettes, split
lengthwise into halves
Lettuce
1 Tomato, cut into 8 slices

Mix wine, 1 tablespoon parsley, the onion and One half teaspoon thyme; reserve.
Cover and grill chicken 5 to 6 inches from medium coals 10 to 20 minutes;
turn chicken. Cover and grill 10 to 20 minutes longer, turning and brushing
2 or 3 times with reserved wine mixture, until done.

Mix mayonnaise, mustard, 1 tablespoon parsley and One half teaspoon thyme;
spread on 4 slices bread. Top each with lettuce, 1 chicken breast half, 2
slices tomato and remaining bread. Cut diagonally in half.

4 sandwiches.

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini