| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Lunch, Sandwiches, Poultry | 2 | Sandwiches | |
INGREDIENTS
| 2 | Skinned, (4-ounce) boned chicken breast halves | |
| 1 | tb | Fresh lemon juice, divided |
| 2 | ts | Low-sodium soy sauce |
| Cooking spray | ||
| 3 | tb | Light mayonnaise |
| 2 | tb | Grated Parmesan cheese |
| 1 | ts | Dijon mustard |
| 1/2 | ts | Anchovy paste |
| 1/2 | ts | Bottled minced garlic |
| 1/8 | ts | Pepper |
| 4 | sl | (1.2-ounce) whole-grain bread |
| 2 | Romaine lettuce leaves | |
| 4 | sl | (1/4-inch-thick) tomato |
INSTRUCTIONS
1. Preheat broiler. 2. Combine chicken, 2 teaspoons lemon juice, and soy sauce in a large zip-top plastic bag; seal and marinate in refrigerator for 10 minutes, turning bag once. Remove chicken from bag. Place chicken on a broiler pan coated with cooking spray; broil 6 minutes on each side or until done. Cool; shred chicken with 2 forks. 3. Combine chicken, 1 teaspoon lemon juice, mayonnaise, and next 5 ingredients (mayonnaise through pepper). Spread 1 cup chicken mixture over each of 2 bread slices. Top each with 1 lettuce leaf, 2 tomato slices, and 1 bread slice. Store sandwiches in small zip-top bags in refrigerator. Yield: 2 sandwiches. CALORIES 366 (28% from fat); FAT 11.4g (sat 3.1g, mono 1.2g, poly 3.7g); PROTEIN 30g; CARB 37.3g; FIBER 3g; CHOL 63mg; IRON 2.4mg; SODIUM 1,054mg; CALC 155mg Reprinted From Cooking Light Magazine Website: http://www.pathfinder.com/@@XiujOAYAB*DCvcaP/cl/food/focus/latest.html Posted to MM-Recipes Digest by Julie Bertholf <jewel1@ix.netcom.com> on Mar 24, 1998
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