| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Dijon mustard |
| 2 |
tb |
Honey |
| 1 |
ts |
Dried oregano leaves |
| 1/8 |
ts |
Ground red pepper; (cayenne), up to 1/4 |
| 4 |
|
Boneless skinless chicken breast halves; (about 1 pound) |
| 4 |
|
Whole-grain sandwich buns; split |
| 4 |
sl |
Tomato |
|
|
Leaf lettuce |
INSTRUCTIONS
1. Heat coals or gas grill.
2. Mix mustard, honey, oregano and red pepper. Brush on chicken.
3. Cover and grill chicken 4 to 6 inches from medium heat 15 to 20 minutes,
brushing frequently with mustard mixture and turning occasionally, until
juice of chicken is no longer pink when centers of thickest pieces are cut.
Discard any remaining mustard mixture.
4. Serve chicken on buns with tomato and lettuce.
Prep Time: 10 Minutes; Grill Time: 20 Minutes
Substitution: If you have an herb garden, use 1 tablespoon chopped fresh
oregano leaves instead of the dried.
Variation: To broil instead of grill chicken, place chicken on rack in
broiler pan; brush with mustard mixture. Broil with tops 4 to 6 inches from
heat 15 to 20 minutes, turning once and brushing with mustard mixture.
Serving Size: 1 Sandwich. Calories 255 (Calories from fat 45); Fat 5g
(Saturated 1g); Cholesterol 60mg; Sodium 1020mg; Carbohydrate 27g (Dietary
Fiber 3g); Protein 29g
% Daily Value: Vitamin A 6%; Vitamin C 12%; Calcium 6%; Iron 16%
Diet Exchanges: 2 starch, 3 very lean meat
Happily scanned and MC formatted, using Buster, by Pamela Creeden 5/11/98
Recipe by: Betty Crocker® Speedy Summer Suppers
Posted to MC-Recipe Digest by "Pamela Creeden" <creedenites@sprintmail.com>
on May 11, 1998
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