Chris Schlesinger's Grilled Coriander Chicken Sandwich -

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Chris Schlesinger's Grilled Coriander Chicken Sandwich

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By Chris Schlesinger

Posted July 23rd, 2007

Chris Schlesinger is the author of Let The Flames Begin: 250 Recipes to Grilling Mastery, (2005, W. W. Norton & Company)

Let The Flames Begin: 250 Recipes to Grilling Mastery

Servings:	4
Author Notes:	This recipe and wine pairing comes to us from Chris Schlesinger of Massachusetts' restaurants The East Coast Grill and The Back Eddy. Besides being a restaurateur, Chris also is the author, with John Willoughby, of several cookbooks: The Thrill of the Grill; Salsa, Sambals, Chutneys, and Chowchows; Big Flavors of the Hot Sun; Lettuce in Your Kitchen; License to Grill; and Let the Flames Begin. Try with a chilled Beaujolais. Chicken and Beaujolais are almost always a great match, but the light fruitiness and good acidity of Beaujolais will be especially delightful as a complement to the coriander and lime. Click here for more of Chris's grill recipes and wine pairings.
Ingredients:	4 boneless chicken breasts 2 tablespoons olive oil 3 tablespoons of ground coriander kosher salt and fresh cracked pepper to taste Chipotle Lime Mayonnaise (click here for recipe)
Instructions:	Combine and mix olive oil, coriander, salt and pepper together in medium size bowl. Rub chicken breasts with the oil, coriander, salt and pepper mixture. Over medium fire, grill chicken breasts for six minutes on each side. When chicken breasts are finished, place them on Kaiser rolls. Add Chipotle Lime Mayonnaise to sandwich.