| | Chicken Sandwich Ole 4 boneless chicken breasts halves, skinned
1 cup of orange juice
1/4 cup of lemon juice
1/4 cup of olive oil
2 tablespoons of butter
8 slices of French Bread
4 tomato slices
4 slices of Monterey Jack cheese |
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Place the chicken breasts between two sheets of waxed paper. Gently pound until 1/4 inch thick. Mix juices and oil in a plastic bag to set in a bowl. Add the chicken turning to coat. Seal the bag and refrigerate for 4 to 6 hours. Preheat grill. Remove chicken from marinade, discard marinade. place the chicken breasts on grill over medium heat. Cook for 8 to 10 minutes, turning once. Butter one side of bread slices. Place the butter side down on grill until lightly browned. Place a tomato sliced and a cheese slice on each breast. Cook until the cheese melts. Place between 2 slices of bread. Serves 4
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