• 4 boneless skinless chicken breast halves (4 ounces each)
  • 2/3 cup reduced-sodium soy sauce
  • 1/4 cup cider vinegar
  • 2 tablespoon sugar
  • 2 teaspoons canola oil
  • 1 can (4 ounces) whole green chilies, drained and sliced lengthwise
  • 4 slices Pepper Jack cheese or Monterey Jack cheese
  • 4 kaiser or sandwich rolls, split


  • Flatten chicken to 1/4-in. thickness. Place in a large resealable plastic bag.
  • In a bowl, combine the soy sauce, vinegar, sugar and oil. Set aside 1/4 cup for basting. Pour the remaining marinade over chicken; seal bag and turn to coat. Refrigerate for 30 minutes.
  • Drain and discard marinade. Grill chicken, uncovered, over medium heat for 3 minutes. Turn and baste with reserved marinade; grill 3 minutes longer or until no longer pink.
  • Top each with a green chili and cheese slice; cover and grill for 2 minutes longer or until cheese is melted. Serve on rolls. Yield: 4 servings.
  • source;http://www.tasteofhome.com/Recipes/Green-Chili-Chicken-Sandwiches