 | | Directions | - Place chicken breasts in a resealable large storage bag.
- Pour the marinade over chicken.
- Marinate in the refrigerator for 2-6 hours.
- In a small bowl, combine the mayonnaise, marmalade, lime juice and zest, jalapeno, salt and pepper.
- Keep in the refrigerator until ready to serve sandwiches.
- Heat grill to medium, grill chicken until no longer pink in the center - approximately 10-15 minutes.
- Sprinkle split rolls with olive oil.
- Grill until lightly toasted.
- Place slice of muenster cheese on top of the chicken until melted.
- Assemble sandwiches with chicken and buns.
- Serve with mayonnaise dipping sauce.
- Note: If the chicken breasts are large you may want to slice them in half to create two sandwiches.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Container: grill, plastic resealable bag, medium mixing bowl, small mixing bowl, food processor
Servings: 4
|  | | Ingredients | | - | | 1 cup onion - chopped |
| - | | 1/2 cup orange juice |
| - | | 1/2 cup fresh oregano leaves |
| - | | 1/4 cup olive oil |
| - | | 8 cloves garlic |
| - | | 3 tablespoons lime juice |
| - | | 1 orange - zested |
| - | | 2 teaspoons cumin |
| - | | salt and pepper to taste |
| - | | 1/2 teaspoon seasoning salt |
| - | | 1/2 teaspoon cayenne pepper |
| - | | 1 jalapeno - stemmed and seeded |
| - | | 1/2 cup fresh cilantro |
| - | | 2 pounds boneless, skinless chicken breasts |
| - | | 1/4 cup mayonnaise |
| - | | 1/4 cup peach marmalade |
| - | | 1 teaspoon lime juice |
| - | | 1/2 lime - zested |
| - | | salt and pepper to taste |
| - | | 1 small jalapeno - chopped |
| - | | 4 borillo rolls - split and toasted on the grill |
| - | | 4 slices muenster cheese |
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