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Spicy-sweet peanut sauce and crisp broccoli slaw lend Asian flavors to this grilled chicken breast sandwich recipe that goes from grill to table in 15 minutes.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Rinse chicken; pat dry. Combine sesame oil and crushed red pepper; brush over chicken.

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  • Grill chicken on the lightly greased rack of an uncovered grill directly over medium heat for 12 to 15 minutes or until tender and no longer pink, turning once.

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  • Meanwhile, for sauce, in a small saucepan,* stir together sugar, peanut butter, soy sauce, oil, garlic, and 2 tablespoons water. Heat on grill rack until sugar is dissolved, stirring frequently. For the last 1 minute of grilling, place split rolls on the grill rack to toast.

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  • To serve, place cooked chicken breasts on bottom halves of rolls; spoon on sauce and top with radish sprouts, broccoli, peanuts (if desired), and roll tops. Makes 4 servings.

*

The heat from the grill will blacken the outside of the saucepan, so use an old one or a small cast-iron skillet.

Nutrition Facts

360 calories; 14 g total fat; 3 g saturated fat; 59 mg cholesterol; 852 mg sodium. 29 g carbohydrates; 1 g fiber; 28 g protein; 31 RE vitamin a; 8 mg vitamin c; 40 mg calcium; 3 mg iron;

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