Recipe - Maui Chicken Sandwich

1 cn (8oz) Dole pineapple slices
One half teaspoon Dried oregano leaves;,
crushed
One fourth teaspoon Garlic powder
4 Skinless boneless chicken
breast halves
One half cup Prepared light Thousand
Island blend salad dressing
One half cup Jicama or water chestnuts;
finely chopped
One fourth teaspoon Ground red pepper;
(optional)
4 Whole grain or whole
sandwich rolls, split
Red or green bell pepper;
cut or sliced up in rings
Lettuce

Combine undrained pineapple, oregano and garlic powder in shallow,
nonmetallic dish. Add chicken, turn to coat all sides. Cover and marinate
15 minutes in refrigerator. Grill or broil chicken and pineapple, brushing
with reserved marinade, 5 to 8 minutes on each side or until chicken is no
longer pink in center and pineapple is golden brown. Discard any remaining
marinade. Combine salad dressing, jicama and red pepper. Spread onto bottom
halves of rolls. Top with chicken, bell pepper rings and pineapple and top
halves of rolls. Garnish with fresh fruit and mint leaves, if desired.

Recipe by: BETTER HOMES AND GARDENS MAGAZINE SEPTEMBER 1996 Posted to
MCRecipe Digest V1 #674 by essie49@juno.com (Ethel R Snyder) on Jul 16,
1997