Orient Express Chicken Sandwiches Recipe

Ingredients <br>- 4 Tyson® Fresh Boneless, Skinless Chicken Breasts <br>- 2 tablespoons hoisin sauce <br>- 2 tablespoons dark soy sauce <br>- 3 tablespoons honey, divided <br>- 1 tablespoon rice vinegar or distilled vinegar <br>- 2 cloves garlic, minced <br>- 4 teaspoons Dijon mustard <br>- 12 small rolls or croissants, split <br><p></p>Directions <br>step 1: PREP: CLEAN: Wash hands. Place chicken in reclosable plastic bag. CLEAN: Wash hands. Combine hoisin sauce, soy sauce, 1 tablespoon honey, rice vinegar and garlic. Pour sauce over chicken. Refrigerate at least 4 hours or overnight, turning once. When ready to cook, drain chicken and discard leftover marinade. <br>step 2: COOK: Grill or broil chicken 4 to 5 inches from heat source 5 to 6 minutes per side or until internal juices run clear. (Or insert instant-read meat thermometer in thickest part of chicken. Temperature should read 170 degrees F.) At this point, chicken may be covered and refrigerated up to 24 hours before serving. <br>step 3: SERVE: To make honey-mustard sauce, combine remaining 2 tablespoons honey and mustard; mix well. Thinly slice chicken crosswise. Serve chicken in rolls with sauce. <br>step 4: CHILL: Refrigerate leftovers immediately. <br>

Ingredients
- 4 Tyson® Fresh Boneless, Skinless Chicken Breasts
- 2 tablespoons hoisin sauce
- 2 tablespoons dark soy sauce
- 3 tablespoons honey, divided
- 1 tablespoon rice vinegar or distilled vinegar
- 2 cloves garlic, minced
- 4 teaspoons Dijon mustard
- 12 small rolls or croissants, split

Directions
step 1: PREP: CLEAN: Wash hands. Place chicken in reclosable plastic bag. CLEAN: Wash hands. Combine hoisin sauce, soy sauce, 1 tablespoon honey, rice vinegar and garlic. Pour sauce over chicken. Refrigerate at least 4 hours or overnight, turning once. When ready to cook, drain chicken and discard leftover marinade.
step 2: COOK: Grill or broil chicken 4 to 5 inches from heat source 5 to 6 minutes per side or until internal juices run clear. (Or insert instant-read meat thermometer in thickest part of chicken. Temperature should read 170 degrees F.) At this point, chicken may be covered and refrigerated up to 24 hours before serving.
step 3: SERVE: To make honey-mustard sauce, combine remaining 2 tablespoons honey and mustard; mix well. Thinly slice chicken crosswise. Serve chicken in rolls with sauce.
step 4: CHILL: Refrigerate leftovers immediately.

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