Grilled Chicken Sandwiches

As you can tell from past postings, we are not much on sandwiches.  So, here again, it was just the grilled chicken we ate with a vegetable side dish.  Love the different ways of marinating chicken breasts.  No more boring same thing all the time.


Ingredients:

1 1/2 lbs boneless skinless chicken breasts, cut into 6 pieces
2 tsp Seasoned Salt
1 c Veggie Vinaigrette, divided
1 (8 oz) pkg sliced fresh button mushrooms
1 small red onion, cut in half, sliced
1 pkt Artichoke & Spinach Warm Dip Mix
1 (8 oz) container whipped cream cheese
6 ciabatta rolls, toasted
Lettuce and tomato slices (optional)

Instructions:

1.  Pound chicken breasts 1/2 inch thick; sprinkle with Seasoned Salt.  Place in a gallon freezer bag with 1/2 cup Veggie Vinaigrette.  Seal well and toss to coat.  Let stand 10 minutes.

2.  Combine mushrooms, onion and remaining 1/2 cup Veggie Vinaigrette in a gallon freezer bag.  Seal well and toss to coat.   Let stand 5-10 minutes.  Stir Artichoke & Spinach Warm Dip Mix into cream cheese container.  Set aside.

3.  Prepare grill to medium heat.  Place chicken on grill and veggies in a grill basket on grill; discard bags with marinade.  Grill chicken, turning once, until internal temperature reaches 165 degrees F on an instant-read food thermometer and veggies are desired doneness, stirring occasionally, about 8-10 minutes.

4.  Spread both sides of toasted ciabatta rolls with cream cheese.  Top with lettuce and tomatoes, if desired, chicken and mushrooms.

Makes 6 servings.  Serve with Mama Mia Italian Fries.

Make Ahead & Freeze:  Prepare step 1.  Prepare step 2, mixing cream cheese in container; recover container.  Place both bags and container in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 3.