Monday, July 5, 2010

Grilled Chicken Sandwich with Chipolte Mayo

1/4 cup grated Parmesan cheese
2 tablespoons Old El Paso® taco seasoning mix
4 boneless skinless chicken breasts
4 slices pepper Jack or Monterey Jack cheese
8 Pillsbury® Oven Baked frozen crusty French dinner rolls
1/4 cup chipotle or regular mayonnaise, if desired
8 leaves leaf lettuce
1/4 cup your favorite salsa

Heat gas or charcoal grill. Mix Parmesan cheese and taco seasoning mix. Coat chicken with cheese mixture.

Carefully oil grill rack. Place chicken on grill over medium heat. Cover grill; cook 10 to 12 minutes or until juice of chicken is clear when center of thickest part is cut, turning once or twice. Cut each chicken breast in half crosswise; top each with half slice of cheese to melt. To heat dinner rolls, place 4 rolls each in separate foil packets on grill during last 6 to 7 minutes of cook time until hot.

Spread mayonnaise on bottom halves of rolls. Top each with lettuce leaf, cheese-topped chicken, salsa and top half of roll
. (recipe and picture from

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