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4
skinless, boneless medium chicken breast halves (about 12 ounces total)
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Olive oil or cooking oil
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1/2
- 1
teaspoon Cajun seasoning
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4
ounces Monterey Jack cheese with peppers
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2
- 4
tablespoons Thousand Island salad dressing
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bottled hot pepper sauce
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Roasted or fresh red sweet pepper strips
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Lettuce leaves
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4
Kaiser or whole wheat buns, split and toasted
1. Rinse chicken; pat dry. Place each breast, boned side up, between 2 pieces of plastic wrap. Working from center to edges, pound lightly with the flat side of a mallet until chicken is just less than 1/2 inch thick.
2. Brush with oil; sprinkle with Cajun seasoning. Grill or broil as directed.
3. Spread buns with Thousand Island salad dressing mixed with a few dashes bottled hot pepper sauce. Top with roasted or fresh red sweet pepper strips, lettuce, and bun tops. Makes 4 servings.
4. To cook by direct grill method: Arrange chicken on a grill rack. Grill, uncovered, directly over medium coals for 12 to 15 minutes or until no pink remains, turning once. Add cheese the last 2 minutes of grilling.
- Tip To broil:Arrange the chicken on an unheated broiler pan. Broil 4 to 5 inches from heat for 8 to 10 minutes or until no pink remains, turning once. Add cheese the last minute of cooking.
- Servings Per Recipe 4,
- Calories 421,
- Protein (gm) 29,
- Carbohydrate (gm) 33,
- Fat, total (gm) 18,
- Cholesterol (mg) 72,
- Saturated fat (gm) 7,
- Dietary Fiber, total (gm) 1,
- Vitamin A (RE) 206,
- Vitamin C (mg) 51,
- Sodium (mg) 582,
- Calcium (DV %) 232,
- Iron (DV %) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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