| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
Chicken, Sandwiches |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Dijon Mustard |
| 2 |
T |
Honey |
| 1 |
t |
Dried Oregano |
| 2 |
t |
Water |
| 1/4 |
t |
Garlic Powder |
| 1/8 |
t |
Cayenne Pepper, up to 1/4 |
| 4 |
|
Boneless, Skinless Chicken |
|
|
Breast Halves |
| 4 |
|
Sandwich Buns |
| 8 |
|
Thin Tomato Slices |
| 1 |
c |
Shredded Lettuce |
INSTRUCTIONS
Source: Taste of Home, August/September 1997 Preparation Time:
approximately 15 minutes In a bowl combine first six ingredients.
Broil chicken 4 inches from the heat for 3 minutes on each side. Brush
with mustard sauce. Broil 4 - 6 minutes longer or until juices run
clear, basting and turning several times. Serve on buns with tomato
and lettuce. For those interested, the magazine also provides Diabetic
Exchanges, so: One serving (calculated without bun) equals 3 very lean
meat, 1 starch; also, 185 calories, 438 mg sodium, 63 mg cholesterol,
13 gm carbohydrate, 24 gm protein, 4 gm fat. Posted to JEWISH-FOOD
digest V97 #224 by Judith.Trachtman@cbis.ece.drexel.edu (Judy
Trachtman) on Aug 2, 1997
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