Cajun Chicken Sandwich
Spicy and bursting with flavor.

Servings: 4

• 4 skinless, boneless medium chicken breast halves (about 12 ounces total)
• Olive oil cooking spray
• 1/2 to 1 teaspoon Cajun style seasoning (depends on how spicy desired)
• 4 ounces reduced fat Monterey Jack cheese with peppers
• 2 to 4 tablespoons fat free thousand island salad dressing
• Few dashes bottled hot pepper sauce
• 4 Roasted bottled red peppers or fresh red sweet pepper strips
• 4 leaf lettuce leaves
• 4 Kaiser buns, split and toasted

Rinse chicken; pat dry. Place each breast, boned side up, between 2 pieces of plastic wrap. Working from center to edges, pound lightly with the flat side of a mallet until chicken is just less than 1/2 inch thick.

Spray lightly with olive oil spray; sprinkle with Cajun seasoning. Arrange chicken on a grill rack. To grill, uncovered, directly over medium coals for 12 to 15 minutes or until no pink remains, turning once. Add cheese the last 2 minutes of grilling. To broil, arrange the chicken on an unheated broiler pan. Broil 4 to 5 inches from heat for 8 to 10 minutes or until no pink remains, turning once. Add cheese the last minute of cooking.

Spread buns with thousand island salad dressing mixed with a few dashes bottled hot pepper sauce. Top with roasted or fresh red sweet pepper strips, lettuce, and bun tops.

Per Serving: 359 Calories; 7g Fat (18.6% calories from fat); 5g Saturated Fat; 35g Protein; 35g Carbohydrate; 4g Dietary Fiber; 59mg Cholesterol; 686mg Sodium. Exchanges: 2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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