Ginger-Lime Chicken Sammies

I LOVE ginger and lime together:
(makes 4)

2 6 oz. skinless, boneless chicken breast halves
1/2 t. coarse sea* salt
1/4 t. freshly ground pepper
1/4 cup snipped fresh cilantro (or flat-leaf parsley*)
2 t. finely shredded lime peel
3 T. lime juice
2 T. EVOO
2 T. honey
1-2 T. (depending on your taste) grated fresh ginger
1/4 cup light* mayo.
2 cloves garlic, minced
4 soft Kaiser rolls
4 thin slices of red onion
4 slices of Muenster* or Havarti* cheese*
4 butter* lettuce leaves

Halve chicken breasts horizontally. Sprinkle with S&P; place in a zip lock plastic bag set in a shallow dish. For marinade, in a medium bowl, whisk together cilantro, lime peel, lime juice, olive oil, honey, and ginger. Pour over chicken in bag. Seal, turn to coat. Marinate in refrigerator for 1-4 hours, turning occasionally. Meanwhile, for the garlic mayo., in a small bowl, combine mayo. and garlic. Cover and chill. Drain chicken, discarding marinade. Grill (or broil*) covered, over med. heat for 7-8 mins. or until no longer pink (165-170 degrees), turning once. Brush cut side of buns lightly with additional olive oil. Grill, cut sides down for 10 secs. or until lightly toasted. Spread bun tops with garlic mayo, then assemble: Top bun bottoms with lettuce, chicken, red onion slice, cheese slices, and bun tops. Serve with Lays Original Potato Chips, and ice cold watermelon wedges. YUMOLA!!!

"Live by faith, not by sight." Happy Friday - Have FUN Today!!!!!!

Love,

MM