Grilled Chicken and Sun-Dried Tomato Subs. |
| Name: |
TERRI DISHMAN |
| Base: |
McGUIRE AFB, NJ. |
| Recipe: |
6 boneless & skinless chicken breast halves.
2 tablespoons evoo*extra virgin olive oil.
Seasalt and cracked black pepper to taste.
1/4 teaspoon garlic powder.
1 tablespoon of chopped red onion.
1/4 teaspoon dried or fresh oregano chopped.
1/4 teaspoon crushed red pepper flakes
1 (8 ounce) jar sun-dried tomatoes, packed in oil - drained oil reserved.
1 (4 ounce)can sliced black olives drained.
6 hoagie rolls split lengthwise.
Preheat outdoor grill for medium high heat use non stick cooking spray on grate of your grill.
Lightly pound chicken to flatten.
Trim excess fat from edges of chicken.
Brush lightly with evoo *extra virgin olive oil.
Season both sides of chicken with salt,pepper, garlic powder, oregano and red pepper.
In a medium bowl, combine the sun-dried tomatoes, onions, olives, and about 2 1/2 tablespoons oil from the sundried tomatoes.
Season with salt and pepper to taste set aside.
Place chicken on preheated grill, and cook for 10 to 12 minutes until meat is pink free, turn chicken in different directions while cooking to get cross-hatch grill marks. Place cooked chicken on rolls, and top each with a heaping tablespoon of tomato mixture.
Makes 6 sandwiches.
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