Honey-Citrus Chicken Sandwiches
|6||boneless skinless chicken breast halves (4 ounces each)|
|¼||cup orange juice|
|¼||cup lemon juice|
|2||tablespoons vegetable oil|
|1||tablespoon prepared mustard|
|¼||teaspoon poultry seasoning|
|⅛ to ¼||teaspoon cayenne pepper|
|6||slices Monterey Jack or Muenster cheese, optional|
|6||kaiser rolls, split|
|6||thin tomato slices|
|6||red onion slices|
DirectionsFlatten chicken breast evenly to 1/4-in. thickness; set aside. In a large resealable plastic bag, combine the orange and lemon juices, honey, oil, mustard, poultry seasoning and cayenne pepper.
Add chicken breasts; seal bag and turn to coat. Refrigerate for 6-8 hours or overnight. Drain; discard marinade. Grill, uncovered, over medium-low heat, turning occasionally, for 10-12 minutes or until juices run clear.
If desired, top each chicken breast with a slice of cheese and grill 1-2 minutes longer or until cheese begins to melt. Serve on rolls with tomato, onion and lettuce. Yield: 6 servings.