Tuesday, November 9, 2010
After dinner, I did the very few dishes we used while Katie gave Henry a bath . Later, I snuggled with little Peter while Katie and Henry had a pillow fight and read a book. It was a lovely evening.
1 lb. chicken breast halves, boneless and skinless
A bottle of State Fair Spiedie Sauce
Soft wheat rolls (or the traditional slices of Italian bread)
Early in the day or the night before, place chicken in a glass dish or plastic, resealable bag and pour marinade in to coat all pieces. Leave it in the fridge until you're ready to cook.
Cook pieces over moderate flame on grill or in a grill pan on your stove, about 8 minutes per side. When cooked through, remove from heat and allow to rest for a few minutes.
Cut cooked chicken on the diagonal in about 1" thick slices. Stack chicken pieces on wheat roll with lettuce, tomatoes, and any other condiments. I like a little mayo, but you can use ranch dressing or barbeque sauce --- whatever you like.
If you have left-over chicken (I always do) chill in fridge and cut into chunks and toss with walnuts, craisins, and a little mayo to make an incredible chicken salad for your lunch the next day.
Photo image: http://www.spiedie.com/images/Reg8-16Thumb.jpg