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FLAME-GRILLED LIME CHICKEN
HOAGIES
Recipe courtesy of Chef Jack McDavid, Jack’s
Firehouse, Philadelphia, on behalf of the American Dairy Association
Makes 4 servings
Prep time: 4 hours (includes marinating)
Cook time: 15 minutes
Ingredients:
2
limes (juice and zest)
2
garlic cloves, minced
1/2 cup plain yogurt
salt and pepper, to taste
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 large red onion, sliced
2 tablespoons vegetable oil
4 hoagie rolls
1/2 pound sharp Provolone cheese, sliced
1/2 cup flavorful greens, such as arugula
or sprouts
Italian red pepper flakes
To
marinate chicken: In a bowl, combine lime juice and zest, garlic,
yogurt, salt and pepper. Cover chicken breasts with mixture and
marinate at least 4 hours or overnight.
Sauté onions in oil until soft; set aside.
Grill chicken about 6 minutes on each side or until tender. Slice
hoagie rolls lengthwise and toast until lightly brown. Immediately
place slices of sharp Provolone on the rolls. Top with greens.
Slice hot chicken into strips and layer on top of the greens. Top
with sautéed onions and sprinkle with red pepper flakes.
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