Serving Size: 4
4 boneless skinless chicken breast halves
1 cup teriyaki marinade (Lawry's is best)
1/4 cup mayonnaise
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon curry powder
1 pinch salt
4 whole-wheat hamburger buns
4 lettuce leaves
1 can mild green chili peppers - (4 oz) -- drained
4 slices American cheese
Marinate the chicken in the teriayki marinade in a shallow bowl for 30
Preheat a clean barbecue to medium grilling heat. Prepare the sauce in a
small bowl by mixing the mayonnaise with the paprika, cayenne pepper,
curry powder, and salt.
Grill the chicken for 5 to 8 minutes per side, or until done.
Brown the faces of each bun in a hot frying pan. Spread a tablespoon of
sauce on the faces of each bun, top and bottom. On each bottom bun place
a lettuce leaf, then a green chili pepper. You want the pepper to spread
over most of the lettuce. To do this, slice the pepper down the middle
and spread it open so that it covers more territory. When sliced open
like this, some peppers are big enough for 2 sandwiches. Some are much
smaller and enough for only one sandwich.
Place one chicken breast half on each of the sandwiches, on top of the
chili pepper. Place a slice of American cheese on the chicken. Top it
all off with the top bun.
This recipe yields 4 sandwiches.