Grilled Spicy Chicken Salad

Prep Time: 30 min ; Start to Finish: 30 min
Makes: 4 sandwiches Nutrition Information

Grill up a chicken breast sandwich with a secret-ingredient, sweet-
hot sauce.


4 boneless skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
4 slices (1 oz each) Havarti or Monterey Jack cheese
1/2 cup peach preserves
1/4 teaspoon crushed red pepper flakes
8 Pillsbury® Oven Baked frozen crusty French dinner rolls
Lettuce leaves, if desired

1 . Bake dinner rolls as directed on package. Heat gas or charcoal
grill. To flatten each chicken breast, place chicken between 2 pieces
of plastic wrap or waxed paper. Working from center, gently pound
chicken with flat side of meat mallet or rolling pin until about 1/2
inch thick. Sprinkle chicken with salt and pepper.
2 . When grill is heated, place chicken on gas grill over medium
heat or on charcoal grill over medium coals; cover grill. Cook 6 to 8
minutes, turning once, until juice of chicken is clear when center of
thickest part is cut (170°F). Slice each chicken breast in half
crosswise. Slice each piece of cheese in half; top each chicken
breast piece with slice of cheese; cook 1 minute longer or until
cheese is melted.
3 . In small bowl, mix peach preserves and pepper flakes. Slice
rolls; place chicken on bottom halves of rolls. Top each with 1
tablespoon preserves mixture. Cover with top halves of rolls.

High Altitude (3500-6500 ft): Cook chicken on gas grill over medium-
low heat or on charcoal grill over medium-low coals. Continue as
directed above.

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