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Serves 4
4 Mrs Baird's® 100% Whole Wheat Grillin'
Thins™
4 boneless, skinless Chicken Breasts
4 pineapple rings
4 slices Provolone cheese
4 tbsp teriyaki glaze
1 tbsp butter
1/2 tsp salt
1/2 tsp pepper
1 tsp red pepper flakes
Season chicken with salt, pepper and red pepper
flakes. Cook chicken until almost done on hot grill. Meanwhile,
grill pineapple rings for about 1 minutes per side. Too the
almost done chicken, add to each a pineapple ring, 1 tbsp
teriyaki glaze and 1 slice of Provolone. Continue cooking on
grill until the cheese is melted.
Spread each Grillin' Thin with butter and grill
on the grill for that last minute of cooking before putting
together your delicious sandwich.
This recipe was created by Angelique Moore,
one of two winners from our Mrs Baird's® Grillin’ Thins™ Recipe
Contest.
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