Grilled Spicy Chicken Sandwiches
4 boneless skinless chicken breasts
¼ teaspoon salt
¼ teaspoon pepper
4 slices (1 oz each) Havarti or Monterey Jack cheese
½ cup peach preserves
¼ teaspoon crushed red pepper flakes
8 Pillsbury® Oven Baked frozen crusty French dinner rolls
Lettuce leaves, if desired
1. Bake dinner rolls as directed on package. Heat gas or charcoal grill. To flatten each chicken breast, place chicken between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/2 inch thick. Sprinkle chicken with salt and pepper.
2. When grill is heated, place chicken on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 6 to 8 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Slice each chicken breast in half crosswise. Slice each piece of cheese in half; top each chicken breast piece with slice of cheese; cook 1 minute longer or until cheese is melted.
3 In small bowl, mix peach preserves and pepper flakes. Slice rolls; place chicken on bottom halves of rolls. Top each with 1 tablespoon preserves mixture. Cover with top halves of rolls.
Pairs Well With
Grill up a chicken breast sandwich with a secret-ingredient, sweet-hot sauce. To add creaminess to this tasty sandwich, spread bottom half of each roll with 1 tablespoon mayonnaise before topping with chicken. Add a crunch with fresh lettuce leaves.