Cajun Chicken Fillet Sandwiches

By kjs1010

Ingredients

• 1/4 cup KIKKOMAN Teriyaki Marinade and Sauce
• 1/4 cup red wine
• 1 tsp dried whole thyme
• 1 tsp ground red pepper
• 1 1/2 tsp black pepper
• 1 tsp LAWRY'S Garlic Powder with parsley
• 1 (approx. 1 lb) package Holly Farms Thin N Fancy Chicken Breast Fillets
• 1 Tbl Pompeian Virgin Olive Oil
• 1/4 cup mayonnaise
• 1 Tbl prepared horseradish
• 8 slices French bread, cut into 1-inch slices and toasted
• 2 cups coursely shredded lettuce

Preparation

Step 1

Combine first seven ingredients in a shallow glass casserole dish. Place chicken fillets in marinade, turning once to coat. Cover and refrigerate for 2 to 4 hours. Remove chicken from marinade. Heat olive oil in a large skillet over medium-high heat. Cook fillets for 5 to 7 minutes, or until chicken is done, turning once.

Combine mayonnaise and horseradish in a small bowl. Spread one side of each toasted bread slice with the mayonnaise mixture. Place shredded lettuce on half of the slices. Place a fillet on each bed of lettuce and cover with the remaining bread slices.

Grill Instructions:
Grill marinated fillets over medium-hot coals approx. 4 minutes on each side or until chicken is done. Proceed as directed above.