Recipe - Grilled Chicken On Sourdough

4 Boneless; Skinless Chicken
Breast Halves
One fourth cup Olive Oil
One fourth cup Dry White Wine
1 tablespoon Honey
1 teaspoon Dried Tarragon
1 teaspoon Dry Mustard
One half teaspoon Salt
1/8 teaspoon Ground Black Pepper
8 sl Sourdough Bread
4 ounce Garlic Herb Cream Cheese
1 cup Alfalfa Sprouts
2 tablespoon Butter; Melted (Up To 3 T)

Between 2 sheets of plastic wrap, pound chicken until flattened to 1/4inch
thickness. Place in reclosable plastic bag. In 1cup glass measure, combine
oil, wine, honey, tarragon, dry mustard, salt and pepper.

Pour over chicken. Seal bag and turn to coat chicken. Refrigerate at least
4 hours or overnight. Remove from marinade. Place on grid over mediumhot
coals. Grill about 10 minutes, turning once, until lightly browned on both
sides and cooked through. Spread herbed cream cheese evenly over one side
of each bread slice. Place 1 chicken breast on each of 4 slices of bread;
top with sprouts. Place second bread slice cheeseside down on top of each
sandwich. Brush outside of sandwiches with melted butter. Place on grid
over mediumhot coals; grill 2 to 3 minutes on each side. Serve
immediately.

NOTES : Grilled chicken, grilled sourdough, and herbed cream cheese....it's
delicious with our Four Cheese Soup!
Recipe by: Dierberg's Home Economists

Posted to MCRecipe Digest by Jill & Joe Proehl jpxtwo@swbell.net on Apr
05, 1998