Ingredients
6 boneless skinless chicken breast halves (4 ounces each)1/4 cup orange juice1/4 cup lemon juice1/4 cup honey2 tablespoons vegetable oil1 tablespoon prepared mustard1/4 teaspoon poultry seasoning1/8 to 1/4 teaspoon cayenne pepper6 slices Monterey Jack or Muenster cheese, optional6 kaiser rolls, split6 thin tomato slices6 red onion slicesShredded lettuce
Preparation
Flatten chicken breast evenly to 1/4-in. thickness; set aside. In a large resealable plastic bag, combine the orange and lemon juices, honey, oil, mustard, poultry seasoning and cayenne pepper. Add chicken breasts; seal bag and turn to coat. Refrigerate for 6-8 hours or overnight.
Drain; discard marinade. Grill, uncovered, over medium-low heat, turning occasionally, for 10-12 minutes or until juices run clear. If desired, top each chicken breast with a slice of cheese and grill 1-2 minutes longer or until cheese begins to melt. Serve on rolls with tomato, onion and lettuce.
