Submitted by Cheryl McGinnis of Thunder Bay, Ont., this is a second-place winner of the 2005 Canada Day Chicken Challenge contest.
Ingredients
- 1 tbsp (15 mL) vegetable oil
- 3 cups (250 mL) sliced mushrooms (8 oz/250 g)
- 3 tbsp (50 mL) light mayonnaise
- 1 tbsp (15 mL) pesto
- 4 panini buns, halved
- 1 cup (250 mL) shredded Havarti cheese
- 1/2 cup (125 mL) sliced roasted red pepper
- 4 oil-packed sun-dried tomatoes, sliced
- Marinade:
- 2 tbsp (25 mL) vegetable oil
- 2 tbsp (25 mL) red wine vinegar
- 1 clove garlic, minced
- 1 tsp (5 mL) dried oregano
- 1/2 tsp (2 mL) granulated sugar
- 1/2 tsp (2 mL) grainy mustard
- 1/2 tsp (2 mL) soy sauce
- Pinch pepper
- 4 boneless skinless chicken breasts
Steps
- Marinade: In large bowl, whisk together oil, vinegar, garlic, oregano, sugar, mustard, soy sauce and pepper. Add chicken breasts; turn to coat. Let stand for 10 minutes or cover and refrigerate for up to 12 hours.
- Place chicken on greased grill over medium heat; spoon any remaining marinade over chicken. Close lid and grill, turning once, until no longer pink inside, about 10 minutes.
- Meanwhile, in skillet, heat oil over medium-high heat; sauté mushrooms until browned, about 5 minutes; set aside
- In small bowl, combine mayonnaise with pesto; spread over cut sides of buns. Sandwich chicken, mushrooms, cheese, roasted pepper and sun-dried tomatoes in buns. Place on greased grill over medium heat. Grill, turning once and pressing on sandwich with spatula, until cheese is melted and buns are golden, about 5 minutes.
