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Sandwiches are a quick and easy dinner solution – try grilled chicken on French bread with lettuce, tomato and a Parmesan-mayo spread.
4 small boneless skinless chicken breast halves, about 1 1/4 pounds
1/2 cup Lawry's® Lemon Pepper Marinade with Lemon Juice , divided
1/4 cup mayonnaise
2 tablespoons grated Parmesan cheese
8 slices French bread, 1-inch thick
1 medium tomato, sliced
4 lettuce leaves
Place chicken in large resealable plastic bag or glass dish. Add 1/4 cup of the marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
Meanwhile, mix mayonnaise, Parmesan cheese and 2 tablespoons of the remaining marinade in small bowl. Refrigerate until ready to serve. Remove chicken from marinade. Discard any remaining marinade.
Grill chicken over medium heat 6 to 7 minutes per side or until cooked through, brushing with remaining 2 tablespoons marinade. Grill bread slices 1 minute per side or until grill marks appear. Spread mayonnaise mixture evenly on 4 of the bread slices. Top with chicken, tomato, lettuce and remaining bread slice.
Nutritional Information coming soon!
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