- 4
Ingredients
- 1/4 C light salad dressing or mayonnaise
- 1/4 C light sour cream
- 1 T olive oil
- 2 garlic cloves, minced
- 2 tsp lemon juice
- 2 t red wine venegar
- 2 t worcestershire sauce
- 2 tsp sugar
- 1/2 tsp dry mustard
- 4 boneless, skinless, chicken breast halves
- 4 large red onion rings
- 4 large hamburger, or Kaiser, buns
- 2 C torn romaine lettuce
- 1 T grated Parmesan cheese
Preparation
Step 1
Combine first 10 ingredients in small bowl. Pour 1/2 of sauce into shallow glass casserole. Cover and reserve remaining sauce in fridge.
Pound chicken breast halves with mallet to even thickness. Place in casserole in single layer. Coat with sauce. Cover. Let stand in fridge for 2 hours or overnight.
Preheat lightly sprayed electril grill to high. Remove chicken from sauce. Sidcard excess sauce in casserole. Cook chicken on grill for about 20 minutes. turning several times until no longer pink inside.
Grill red onion rings for 4 to 5 minutes per side. Toast buns on both sides on hot grill. Combine lettuce with reservved sauce and Parmesan in medium bow. Pile lettuce mixture on bottomn half of bun. Top with grilled red onion ring, chicken breast half and second half of bun.