Grilled Chicken or Fish with Calamata-Caper Salsa

INGREDIENTS:

4 Boneless; Skinless Chicken
-Breast Halves
1/4 c Olive Oil
1/4 c Dry White Wine
1 tb Honey
1 ts Dried Tarragon
1 ts Dry Mustard
1/2 ts Salt
1/8 ts Ground Black Pepper
8 sl Sourdough Bread
4 oz Garlic Herb Cream Cheese
1 c Alfalfa Sprouts
2 tb Butter; Melted (Up To 3 T)

Between 2 sheets of plastic wrap, pound chicken until flattened to 1/4-inch thickness. Place in reclosable plastic bag. In 1-cup glass measure, combine oil, wine, honey, tarragon, dry mustard, salt and pepper.

Pour over chicken. Seal bag and turn to coat chicken. Refrigerate at least 4 hours or overnight. Remove from marinade. Place on grid over medium-hot coals. Grill about 10 minutes, turning once, until lightly browned on both sides and cooked through. Spread herbed cream cheese evenly over one side of each bread slice. Place 1 chicken breast on each of 4 slices of bread; top with sprouts. Place second bread slice cheese-side down on top of each sandwich. Brush outside of sandwiches with melted butter. Place on grid over medium-hot coals; grill 2 to 3 minutes on each side. Serve immediately.

NOTES : Grilled chicken, grilled sourdough, and herbed cream cheese....it's delicious with our Four Cheese Soup!