Chicken Sandwiches for 2

Chicken Sandwiches for 2


1/3 cup packed brown sugar

3 tablespoons butter

4-1/2 teaspoons cider vinegar

3/4 teaspoon taco seasoning

2 boneless skinless chicken breast halves (5 ounces each)

2 tablespoons buttermilk

2 tablespoons mayonnaise

1-1/2 teaspoons shredded Parmesan cheese

1-1/2 teaspoons minced chives

3/4 teaspoon lemon juice

1/4 teaspoon balsamic vinegar

1/8 teaspoon minced garlic

1/8 teaspoon pepper

2 onion rolls, split and toasted

2 cooked bacon strips

2 slices Colby cheese (3/4 ounce each)

2 lettuce leaves

2 slices tomato

2 slices red onion


In a small saucepan over medium heat, bring the first five ingredients to a boil; boil, uncovered, for 1 minute. Cool for 10 minutes; set aside 1/4 cup for basting.

Flatten chicken to 1/2-in. thickness. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours. Drain and discard marinade from chicken. Grill chicken, covered, over medium heat or broil 4 in. from heat for 5-6 minutes on each side or until no longer pink, basting occasionally with reserved marinade. In a small bowl, combine the blue cheese, buttermilk, mayonnaise, Parmesan cheese, chives, lemon juice, vinegar, garlic and pepper. Spread over roll bottoms; top with the chicken, bacon, cheese, lettuce, tomato and onion. Replace roll tops.


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