| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
Chicken, Sandwiches |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Dijon Mustard |
| 2 |
tb |
Honey |
| 1 |
ts |
Dried Oregano |
| 2 |
ts |
Water |
| 1/4 |
ts |
Garlic Powder |
| 1/8 |
ts |
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
A Message from our Provider:
“Famous last words: I did it my way”