GRILLED CHICKEN STACKS

★★★★★ 1 Review
ansky714 avatar
By Lora DiGs
from STATEN Island, NY

I MAKE THESE FREQUENTLY DURING THE HOT SUMMER....SO MY HOUSE STAYS COOL N OUR BELLIES SMILE ...EASY N DELICIOUS :)

serves AS MANY AS U MAKE
prep time 3 Hr
cook time 20 Min
method Barbecue

Ingredients

  • 3 lg
    boneless chicken breast.... slice in half to make thinner
  • 1/2 c
    teryaki sauce ....mayb more
  • 1 md
    eggplant....slice rounds 1/2 " thick
  • 1 lg
    mozzerella....sliced 1/4 " thick
  • 1/2 c
    roasted peppers....mayb more
  • olive oil
  • salt n pepper
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How To Make

  • 1
    PUT SLICED IN HALF CHICKEN BREAST IN LARGE BOWL N COVER WITH TERYAKI SAUCE. COVER WITH PLASTIC WRAP N REFRIGERATE FOR ATLEAST 3 HOURS.
  • 2
    GRILL CHICKEN FOR 5 MINUTES THEN FLIP FOR ANOTHER 3 MINUTES OR UNTIL COOKD THRU. MEANWHILE BRUSH EGGPLANT SLICES (BOTH SIDES) WITH OLIVE OIL N SALT N PEPPER N GRILL SAME AS CHICKEN. PUT GRILLED EGGPLANT ON CHICKEN N TOP WITH A SLICE OF MOZZERELLA N LEAVE ON GRILL FOR A MINUTE OR UNTIL CHEESE SLIGHTLY MELTS. PUT ON PLATES N TOP WITH ROASTD PEPPERS.
  • 3
    I SERVED MINE WITH MY ROSEMARY FOCCACIA BREAD...PIX WITHOUT KALAMATA OLIVES....ENJOY :)
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