Grilled Sliced Chicken Breast With Veggies

Photo: Lady Catherine Gourmet

Ingredients

3 pounds boneless chicken breast – sliced thin

Marinade for chicken:

1 tablespoon – Sesame oil

1 tablespoon – Teriyaki Sauce

1 tablespoon – Soy Sauce

1 tablespoon – Worcestershire Sauce

Dashes of Paprika

Dashes of Cumin

1 teaspoon – Brown Sugar

Veggies for Sautéing:

2 bell peppers – sliced

1 quart of button mushrooms – sliced

1 pint of cherry tomatoes – given a few chops in the food processor

7 cloves of garlic – chopped

2 jalapeño – sliced with seeds

1 onion – sliced

Seasoning for Veggies:

1 teaspoon – Brown sugar

1 tablespoon – honey

2 tablespoons – balsamic vinegar

Dash of – paprika

Dash of- cumin

Preparation

Place the sliced chicken in a bowl and add all of the ingredients for the marinade and toss well. Either use immediately, or refrigerate and marinate the chicken for an hour or overnight.

In a large frying pan sauté the mushrooms and set aside. In the same pan place the rest of the veggies and sauté until the veggies softened. When the veggies are ready add the mushrooms, seasonings and toss.

While the veggies are cooking, heat the griddle and grill the chicken until it is beautiful and golden.

When the chicken is grilled place it on your favorite bread or buns and top with the veggies.