hosted by Laverne Diede & Rhonda Fitterer
Grilled Chicken Sandwiches
- 2 skinless, boneless chicken breast halves
- 1/4 cup olive oil
- 2 Tbsp. white wine vinegar
- 1 lemon, juiced
- 4 sprigs fresh dill, chopped
- 1 Tbsp. Mrs. Dash
- 1 tsp. ground black pepper
- 2 Tbsp. butter
- 2 Tbsp. olive oil
- 1/8 tsp. garlic powder
- 1/8 tsp. salt
- 8 thick slices French bread
- 2 Tbsp. mayonnaise
- 4 slices tomato
- 4 lettuce leaves
Preheat gridle to medium-high heat. Prick chicken breasts all over with a fork, then place in a large bowl. Add 1/4 cup olive oil, white wine vinegar, lemon juice, dill, Mrs. Dash, and black pepper to the bowl. Stir to coat chicken breast thoroughly. Let stand for 10 minutes. Remove chicken from marinade, discard marinade. Cook chicken until no longer pink in the center and juices run clear, about 10-15 minutes per side. Transfer chicken to a cutting board; let stand for 5 minutes then cut chicken breasts in half. Melt butter and 2 tablespoons olive oil in a skillet over medium-high heat. Sprinkle garlic powder and salt over butter and oil. Add French bread slices to the skillet; toast until golden brown on one side, about 3 minutes; remove from pan. For sandwich assembly, place 1 French bread slice, toasted-side down, onto a serving plate. Spread mayonnaise on bread; top with a tomato slice, then season with salt and pepper. Cover with a grilled chicken breast half and lettuce leaf. Spread untoasted side of another French bread slice with mayonnaise and place on top to make a sandwich.
Pineapple Rice
- 3/4 cup rice, cooked and chilled
- 8 oz. Cool Whip
- 3/4 cup sugar
- 1 tsp. vanilla
- 2 Tbsp. instant vanilla pudding
- 1 can crushed pineapple, drained
Cook rice according to directions on the box, allow to cool completely or chill in refrigerator until cold. In a medium bowl combine the Cool Whip, sugar, vanilla and instant vanilla pudding; mix until smooth. Fold pineapple and rice into Cool Whip mixture. Refrigerate until ready to serve.
