Greg and I love Mississippi Mudd’s marinated grilled chicken sandwich. Each year we make at least one trip to enjoy this wonderful grilled sandwich and for a walk along the river. The recipe for their sandwich is pretty guarded and I cannot find any leaks through a google search. Because of this, I am trying a variety of recipes to find a similar sandwich. I do not know if this recipe is a good substitute but we really enjoyed it. And at the end of the day that is all that really matters. The balsamic vinegar marinade and other ingredients provided a great flavor to the grilled chicken. Overall I give this sandwich an A+ and it will become part of our grilling recipes. Stay tuned because I will be trying different types of marinated chicken sandwiches. Do you have a favorite chicken sandwich or grilling recipe?
Before we move on to the recipe I would like to thank a few fellow bloggers who have kindly awarded me with awards. I hope you take a few minutes to visit each of these wonderful bloggers! Each has a very different type of blog. Miss Chris Creations has the most wonderful desserts that will make you hungry! Ajay posts some of the best photos taken from around the world. Shaun discusses his chronic pain and world events. I am blessed to be part of the blogging world and “meeting” so many wonderful people!
Ajay nominated me for the following Awards.
Miss Chris Creations nominated me for the below awards.
Shaun nominated me for the following awards:
I would like to nominate a few bloggers to select an award of their choice!
And now on to the recipe!
1 Large or 2 Small boneless, skinless Chicken Breast, pounded thin. If using a large chicken breast, after pounding thin, cut in half.
Your favorite sandwich rolls
Crunchy Lettuce Leaves
1/8 cup Balsamic Vinegar
1/4 cup Canola with 30% Olive Oil or Olive Oil
1 tbsp Grey Poupon Dijon Mustard
½ tsp Basil, dried
¼ tsp Parsley, dried
½ tsp Oregano, dried
1 tsp Garlic, diced or crushed
½ tsp Salt
¼ tsp Pepper
Mix together the marinade ingredients. Place pounded chicken breasts in a large zip lock bag or plastic container and pour marinade over chicken. Refrigerate for at least 2 to 6 hours. Remember this marinade has balsamic vinegar and over-marinating can cause the chicken to start to “cook”.
Preheat grill to high. Grill chicken until done.
Serve on your favorite roll with mayonnaise, tomato, and lettuce or other toppings.