Recipe - Grilled Lemon-Oregano Swordfish Sandwiches W Cucumberyogurt

5 tablespoon Olive oil
3 tablespoon Fresh lemon juice
One half teaspoon Tabasco sauce
One half teaspoon Thyme dried
2 Boneless skinless chicken
Breast halves
4 sl Red onion 1/3 One half "
Thick
4 cup Romaine lettuce torn
One half cup Feta cheese crumbled

Whisk olive oil, lemon juice, pepper sauce and thyme to blend in small
saucepan over low heat. Season dressing to taste with salt and pepper.
Arrange chicken and onion slices on plate. Spoon 2 tablespoons dressing
over chicken and onions and turn to coat. Let chicken stand for 5 minutes.
(Can be prepared up to 4 hours ahead. Cover and refrigerate.)

Prepare barbecue grill (mediumhigh heat). Set saucepan with remaining
dressing at edge of grill to warm. Grill chicken and onion slices until
just cooked through, about 56 minutes per side. Transfer chicken and
onion to plate. Cut chicken crosswise into thin slices. Separate onion
into rings.

Place lettuce in large bowl. Add chicken and onion. Add warm dressing and
toss to coat. Season salad to taste with salt and pepper. Divide sald
between 2 plates. Sprinkle half of feta cheese over each and serve.

Recipe By : Bon Appetit

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip