*  Exported from  MasterCook  *
 
                           MAUI CHICKEN SANDWICH
 
 Recipe By     : BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chicken                          Poultry
                 Sandwich
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      can           (8-oz) Dole pineapple slices
      1/2  teaspoon      dried oregano leaves, -- crushed
      1/4  teaspoon      garlic powder
    4                    skinless boneless chicken breast halves
      1/2  cup           prepared light Thousand Island blend -- salad
 dressing
      1/2  cup           jicama or water chestnuts, -- finely chopped
      1/4  teaspoon      ground red pepper, -- (optional)
    4                    whole grain or whole sandwich rolls, -- split
                         red or green bell pepper, -- sliced in rings
                         lettuce
 
 Combine undrained pineapple, oregano and garlic powder in shallow,
 nonmetallic dish.  Add chicken, turn to coat all sides.  Cover and
 marinate 15 minutes in refrigerator.  Grill or broil chicken and
 pineapple, brushing with reserved marinade, 5 to 8 minutes on each side
 or until chicken is no longer pink in center and pineapple is golden
 brown.  Discard any remaining marinade.  Combine salad dressing, jicama
 and red pepper.  Spread onto bottom halves of rolls.  Top with chicken,
 bell pepper rings and pineapple and top halves of rolls.  Garnish with
 fresh fruit and mint leaves, if desired. 
 
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