• 4servings

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, C, P
MineralsSilicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup reduced-fat mayonnaise

  2. 1/4 cup chopped fresh tarragon

  3. 4 teaspoons tarragon vinegar

  4. 2 skinless boneless chicken breast halves

  5. 3 tablespoons olive oil

  6. 6 garlic cloves, minced

  7. 3 medium zucchini, trimmed, cut lengthwise into 1/3-inch-thick slices

  8. 1 large red onion, cut into1/3-inch-thick slices

  9. 4 kaiser rolls, split horizontally

  10. 8 tomato slices

Instructions Jump to Ingredients ↑

  1. Blend first 3 ingredients in bowl; season mayonnaise with salt and pepper.

  2. Using meat mallet, flatten chicken breast halves in plastic bag to 1/2-inch thickness; cut chicken crosswise in half. Place on sheet of foil. Brush chicken with 1 tablespoon oil; sprinkle with half of garlic, then salt and pepper.

  3. Place zucchini and onion slices on sheet of foil and brush with remaining 2 tablespoons oil; sprinkle with remaining garlic, then salt and pepper.

  4. Prepare barbecue (medium-high heat). Grill chicken pieces until cooked through, about 5 minutes per side; transfer to work surface. Grill vegetables until softened slightly and charred, about 7 minutes per side for onion and 5 minutes per side for zucchini. Transfer to work surface.

  5. Grill rolls until toasted, about 2 minutes per side. Spread tarragon mayonnaise on roll bottoms; top with 1 chicken piece, 1/4 of grilled vegetables, and 2 tomato slices. Cover with roll tops.


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