Bistro Grilled Chicken Sandwich

Entree

INGREDIENTS

1/2 cup light teriyaki sauce
1 tablespoon olive oil
1/4 teaspoon dried thyme, crushed
6 skinless, boneless chicken breast halves
1 purple onion, sliced
1 green pepper, sliced
3 tablespoon light teriyaki sauce
6 (1/2 inch thick) slices of French bread

INSTRUCTIONS

In a small bowl, combine 1/2 cup teriyaki sauce, oil and crushed thyme. Reserve 1/2 mixture, and pour half mixture over chicken in a shallow dish. Cover and chill for 30 minutes.
Remove chicken from marinade, discarding marinade, and place on grill. Baste onion and pepper slices with reserved teriyaki mixture and place on grill.
Cook chicken and vegetables, over medium hot coals for 5 minutes, basting frequently with teriyaki mixture. Remove vegetables and keep warm. Cook chicken 5 more minutes or until done, basting often; keep warm.
Combine butter and 1 tablespoon Kikkoman teriyaki sauce. Brush evenly over bread slices and grill 3 to 4 minutes or until brown.
Place chicken and vegetables on top of bread; serve immediately.

NOTES

Makes 6 servings Nutrition Information 380 calories, 6 grams fat, 65 mg cholesterol, 686 mg sodium, 46 grams carbohydrate, 3 grams fiber, 33 grams protein

NUTRITION INFORMATION

SERVES: Makes 6 servings Nutrition Information 380 calories, 6 grams fat, 65 mg cholesterol, 686 mg sodium, 46 grams carbohydrate, 3 grams fiber, 33 grams protein