Grilled Chicken Breast
2 large boneless skinless chicken breasts
½ cup dill pickle juice
½ cup buttermilk
1 teaspoon salt
1 teaspoon ground black pepper
¼ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon celery salt
2 tablespoons olive oil
4 multigrain hamburger buns
4 pieces leaf lettuce washed
8 slices ripe tomato
Slice the chicken breasts in half horizontally and pound the halves thin.
Place the chicken, dill pickle juice, and buttermilk in a zip-top bag.
Place the bag in the fridge and let the chicken marinate for at least 30 minutes, but preferably for several hours.
Heat the grill to 350°F, or use a grill pan.
Brush the grill with oil.
Remove the chicken from the marinade and place the chicken on the grill. Cook for 3 to 4 minutes on each side. The chicken should have an internal temperature of 165°F when you remove it from the grill.
Prepare the seasoning blend by combing salt, ground black pepper, onion powder, garlic powder, and celery salt in a small bowl. Season chicken with the seasoning blend on both sides of the chicken.
Toast hamburger buns by spraying a bit of non-stick spray on the insides of the buns, place under a broiler on high heat just until they brown. This should take only about 30 to 45 seconds depending on your broiler.
Build the sandwich by placing the leaf lettuce on the bottom bun followed by two tomato slices, and grilled chicken. Place the top bun on the chicken.