Layers of Greek spiced grilled chicken, crisp cucumbers, peppery arugula and creamy sun dried tomato and Feta spread between thick slices of rustic bread.
|.3 cup||(80 mL) Crumbled Feta cheese|
|.25 cup||(60 mL) Plain yogurt|
|2 tbsp||(30 mL) Chopped sundried tomatoes|
|2||Cloves garlic, minced|
|1 tbsp||(15 mL) Mayonnaise|
|3 tbsp||(45 mL) Olive oil, divided|
|1 tsp||(5 mL) Greek seasoning|
|1 tsp||(5 mL) Lemon juice|
|3||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts|
|8||Thick slices rustic bread|
|.5||Cucumber, thinly sliced lengthwise|
PREHEAT BBQ to medium-high. Lightly coat grill with non-stick cooking spray.
COMBINE Feta, yogurt, sundried tomatoes, garlic and mayonnaise in a small bowl. Set aside.
MIX together 2 tbsp (30 mL) olive oil, Greek seasoning and lemon juice in a small bowl. Coat chicken with the mixture, rubbing all over. Grill for 8-9 minutes per side or until nicely browned and the internal temperature has reached 165°F (74°C). Remove and allow to rest 5-10 minutes before slicing.
BRUSH each slice of bread lightly with remaining olive oil on both sides and place on the BBQ. Grill on both sides until lightly toasted.
ASSEMBLE sandwiches by layering Feta spread, chicken slices, cucumber, tomato and arugula between two slices of grilled bread. Cut in half and serve.
Show More Comments
No Comments yet