Grilled Chicken Breast Sandwiches with Roaste
6 chicken breast halves : without skin -- boned & : skinned 5 TB olive oil 1 TB black pepper -- cracked 2 TB fresh thyme 2 red bell peppers 1/2 c mayonnaise 1/4 c Dijon mustard 1 t...
Ingredients
- 6chicken breast halves
- 1tb black pepper -- cracked
- 2tb fresh thyme
- 2red bell peppers
- 1/2c mayonnaise
- 1/4c dijon mustard
- 1ts worcestershire sauce
- 1ts red wine vinegar
Directions
- 1
6 chicken breast halves : without skin -- boned & : skinned 5 TB olive oil 1 TB black pepper -- cracked 2 TB fresh thyme 2 red bell peppers
- 2
Cover and refrigerate a minimum of 6 hours, preferably overnight
- 3
Remove from refrigerator 1 hour before cooking
- 4
STEP TWO: For the Peppers-- Preheat oven to 500 degrees and place 2 red bell peppers on the rack and roast
- 5
Turn the peppers occasionally until the skins are completely charred (20 to 30 minutes)
- 6
Place the peppers in a paper bag and seal the top
- 7
This allows them to steam and aids in peeling
- 8
Remove the peppers from the bag and remove the skins with your fingers