Maple Chicken Sandwiches
- ¼ cup maple syrup
- ½ cup water
- 1 small yellow onion, thinly sliced
- 2 tablespoons Dijon mustard
- 8 boneless, skinless chicken breast halves
- multi-grain soft rolls
- 1 cup cranberry chutney
- 8 leaves green lettuce
- 1 large tomato, thinly sliced
- 1 red onion, thinly sliced
Combine syrup, water, yellow onion, mustard, and chicken in self-sealing plastic food storage bag. Refrigerate overnight.
Slice rolls in half, and spread each bottom with 2 tablespoons of chutney. Add lettuce, tomato, and red onion. Grill or broil chicken breasts, turning once, approximately 5 minutes on each side (or until internal temperature at thickest part reads 170 degrees F). Add chicken to the prepared rolls and serve hot.
Makes 8 sandwiches.
This recipe first appeared in the May 2005 issue of Our State magazine and it comes from Plate & Paletter: A Collection of Fine Art and Food from Beaufort County, North Carolina, Beaufort County Arts Council, Washington, N.C. 2001.