2002 Canada Day Chicken Challenge Runner Up
- Portion size 4 servings
- 1/4 cup olive oil
- 2 teaspoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 1 clove of garlic minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 boneless skinless chicken breasts
- 1 zucchini cut lengthwise in 1/4 inch (5 mm) thick slices
- 4 panini rolls
- 1/2 cup low-fat plain yogurt
- 1/4 cup light mayonnaise
- 2 tablespoons prepared pesto
- 5 oz Brie cheese thinly sliced
- 4 leaves leaf lettuce
In bowl, whisk together oil, vinegar, mustard, maple syrup, garlic, salt and pepper. Remove 2 tbsp (25 mL) and set aside for zucchini. Add chicken to bowl, turning to coat; cover and refrigerate for 2 hours, turning occasionally.
Discarding marinade, place chicken on greased grill over medium-high heat; close lid and cook, turning once, for 12 minutes or until no longer pink inside.
Meanwhile, brush 1 side of zucchini with half of the reserved marinade. Add, brushed side down, to grill; cook, covered, for 3 minutes. Brush with remaining marinade; turn and cook for 2 minutes longer or until tender and grill-marked.
Slice rolls in half horizontally. Stir together yogurt, mayonnaise and pesto; spread over cut sides of rolls. Sandwich chicken, zucchini, Brie and lettuce in rolls. Place on grill for several minutes or until rolls are crusty and heated through.