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Grilled Chicken Sandwiches With Tomato-Basil Aioli
Ingredients:
| 1 ¼ lb | thin sliced boneless skinless chicken breasts | 625 g |
| ¼ cup | light sun-dried tomato dressing | 50 mL |
| 6 tbsp | FRENCH'S® Bold 'n Spicy Deli® Mustard, divided | 90 mL |
| 3 tbsp | light sour cream | 45 mL |
| 3 tbsp | chopped fresh basil | 45 mL |
| 2 tbsp | chopped sun-dried tomatoes packed in oil, drained | 30 mL |
| 1 tsp | grated lemon peel | 5 mL |
| 4 | small whole wheat hoagie rolls, split | 4 |
Directions:
PLACE chicken in deep dish or resealable plastic bag. Mix salad dressing and 4 tbsp. (60 mL) mustard. Pour over chicken. Cover and marinate in refrigerator 30 min. or up to 3 hours.
GRILL chicken over medium-high heat about 10 min. until no longer pink in center, turning once. Cool 10 min.
STIR together sour cream, remaining 2 tbsp. (30mL) mustard, basil, sun-dried tomatoes and lemon peel in small bowl.
SPREAD aioli on rolls and top with chicken, dividing evenly. If desired, serve with sliced tomatoes and lettuce leaves.
Tips:
Double the Tomato-Basil Aioli and serve with grilled vegetables.
Nutritional Analysis Per Serving: 367 Calories, 9 g Fat, 2 g Saturated Fat, 0 g Trans Fat, 82 mg Cholesterol, 36 g Protein, 36 g Carbohydrates, 5 g Dietary Fiber, 616 mg Sodium.
