Grilled Marinated Chicken Breast

• 1 -16 ounces Chicken Breast butterflied
• 2 Hoagie buns
• 2 tbsp Garlic butter
• 2 tbsp Pesto aioli
• 2 tbsp Parmesan romano cheese
• 2 slice Mozzarella cheese
• 1/4 cup Italian dressing (vinegar oil base)
• 2 tbsp White wine or sherry
• 2 tbsp Soy sauce
• 1 tsp Lemon juice
• 1 tsp dried Oregano
• 1/4 tsp Garlic powder
• 1/4 tsp Onion powder
• 1/4 tsp Black pepper

1. Garlic butter and pesto aioli recipes.
2. With a very sharp knife carefully butterfly the chicken breast.
3. (they're much easier to split in half if they are partially frozen).
4. Mix marinade ingredients and marinate chicken in a ziplock bag for 1 to 2 hours.
5. Flip the zip lock bags several times.
6. Set up your grill for Direct Heat.
7. Remove the chicken breast from the marinade and pat dry.
8. (discard the marinade)
9. Grill over Direct Heat for about 4 to 5 minutes.
10. When the edges begin to turn white they're ready to flip.
11. Flip over and grill the second side.
12. Should take another 4 to 5 minutes.
13. Top with cheese and let it melt before removing from the grill.
14. Allow to cool for a few moments.
15. Spread the garlic butter on the rolls and quickly toast on the grill.
16. Caution, this only take a minute or two.

chicken, buns, garlic, aioli, parmesan romano cheese, mozzarella cheese, italian dressing, white wine, soy sauce, lemon juice, oregano, garlic, onion, black pepper

Taken from cookpad.com/us/recipes/345163-grilled-marinated-chicken-breast (may not work)