Find Us On Facebook Follow Us On Twitter Watch Us on YouTube Follow Us on Pinterest Follow Us on Instagram Contact Us

newest  •  top rated  •  video  •  dishes & meals

or

recipe

Go Back to previous page

Rosemary-Grilled Chicken Sandwiches w/Cheddar & Black Forest Ham

(0)

Rosemary-Grilled Chicken Breast Sandwiches with Cheddar & Black Forest Ham
The Ver-Monte Cristo BBQ Pork Burgers with Monterey Jack Beer-Marinated Pork Tenderloin w/Charred Corn-Cheddar Relish Cheesy Chicken Enchiladas

There are no reviews for this recipe yet...


Your Rating:

Your Review:

You have no review of this recipe.

Create One

Nutrition Analysis

Calories   420
Total Fat   18g
Saturated Fat   5g
Cholesterol   103mg
Sodium   849mg
Carbohydrates   24g
Dietary Fiber   4g
Protein   41g
Calcium   220mg
Email Print
Makes 4 servings
Ingredients:

4 (4-ounce) boneless, skinless chicken breast halves, fat trimmed
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon finely chopped fresh rosemary
2 teaspoons minced garlic (2 medium cloves)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 slices Cabot Sharp Cheddar
4 ounces sliced Black Forest or other flavorful ham
4 buns, split
Romaine leaves

Directions:

1. Place chicken between 2 large sheets plastic wrap; pound with mallet or heavy pan to flatten to even 1/2-inch thickness.

2. In medium bowl, whisk together oil, lemon juice, rosemary, garlic, salt and pepper; add chicken, turning to coat. Cover and refrigerate for about 1 hour.

3. Prepare hot fire in charcoal grill or preheat gas grill to high. Remove chicken from marinade, shaking off excess. Grill until browned on outside and cooked thorough to center, 2 to 3 minutes per side. Toward end of cooking time, top each breast with slice of ham and cheese; cover with grill lid or foil until cheese is melted, about 2 minutes longer.

4. Serve on buns with bed of romaine leaves (toast buns on grill if desired).