grilled chicken stacks

Name: GRILLED CHICKEN STACKS
Prep time: 3 h
Cook time: 20 min
Cuisine: American
Ingredients: 3 large boneless chicken breast.... slice in half to make thinner; 1/2 cup(s) teryaki sauce ....mayb more; 1 medium eggplant....slice rounds 1/2 " thick; 1 large mozzerella....sliced 1/4 " thick; 1/2 cup(s) roasted peppers....mayb more; - olive oil; - salt n pepper

(1 RATING)

55 Pinches 4 Photos

Lora DiGs

Monroe Township, NJ

Updated on Jul 16, 2013

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

Rate

prep time 3 Hr

cook time 20 Min

method Barbecue

yield AS MANY AS U MAKE

Ingredients

3 large boneless chicken breast.... slice in half to make thinner
1/2 cup teryaki sauce ....mayb more
1 medium eggplant....slice rounds 1/2 " thick
1 large mozzerella....sliced 1/4 " thick
1/2 cup roasted peppers....mayb more
- olive oil
- salt n pepper

How To Make grilled chicken stacks

Step 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.

Step 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.
Step 3

I SERVED MINE WITH MY ROSEMARY FOCCACIA BREAD...PIX WITHOUT KALAMATA OLIVES....ENJOY :)
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