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HONEY MUSTARD GRILLED CHICKEN SANDWICHES

4 Chicken breast breasts

¼ Cup Dijon mustard

2 Tbsp Honey

¼ Tbsp Garlic powder

1 Tablespoon Chopped oregano leaves (Fresh or dried)

1/8 Tsp Red cayenne pepper

1 Tsp Water

2 Tbsp Mayonnaise

Thin slices of tomatoes

Lettuce

Whole grain sandwich buns

- Mix mustard, honey, oregano, garlic powder, red pepper and water; brush

onto chicken breasts.

- Heat up your Oven Top Grill to desired temperature.

- Cover and grill chicken 8 to 10 minutes, brushing with mustard mixture and

turning occasionally. Discard any remaining mustard mixture. Serve chicken

on buns with tomato, mayonnaise and lettuce.

CHEDDAR STUFFED GRILLD CHICKEN BREASTS

4 Boneless, skinless chicken breasts

3 oz. Shredded cheddar cheese

¼ Tsp Salt

¼ Tsp Pepper

1 Tbsp Melted butter

- Heat your Oven Top Grill to desired temperature

- Take chicken breasts and flatten to ¼” thick between sheets of plastic wrap.

Sprinkle with salt and pepper.

- Spread shredded cheddar cheese over chicken breasts and roll chicken

tightly, wrapping in the cheese. Brush chicken with melted butter.

- Cover and grill chicken for 15 minutes.

- Serve with salsa, rice and beans.

MAPLE WHISKEY GLAZED CHICKEN BREAST

1 Tbsp Dried Thyme

2 Boneless, skinless chicken breasts

½ Cup Pure maple syrup

3 Tbsp Jack Daniel’s Whiskey

1 Tbsp Vegetable Oil

- Rub chicken breasts with dried thyme.

- Mix the remaining ingredients in a bowl. Using a fork, pierce chicken breasts

a few times on both sides. Coat chicken with marinade and store with the

marinade in refrigerator for 2-5 hours. Do not exceed 24 hours.

- Heat up your Oven Top Grill to desired temperature.

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