Grilled (Carmelized) Onion and Chicken Sandwiches
Serve with baked chips if desired.

Servings: 6

1/2 cup low fat mayonnaise (we used Hellmann's®)
1 tablespoon fresh lime juice
1 teaspoon hot smoked Spanish paprika
1 garlic clove, pressed

Cooling oil spray
2 tablespoons vegetable oil
2 pounds onions, halved lengthwise, thinly sliced crosswise (about 7 cups)
6 thin sliced chicken fillets *
•12 - 1/2inch-thick slices sourdough bread
3 cups (loosely packed) arugula or spinach
Salt and pepper to taste

Whisk first 4 ingredients in small bowl. Season with salt and pepper.
Cover prepared aioli and chill.

Heat vegetable oil in heavy large skillet over medium-high heat. Add
onions, and cook, stirring often, until they begin to brown, about 10 minutes.

Reduce heat to medium and continue to cook until onions are soft and a deep golden brown. Continue stirring often, about 20 minutes longer. Season with salt and pepper. Let stand at room temperature. Prepare grill (medium-high heat). Place chicken breasts between 2 sheets of plastic wrap. Pound with mallet to 1/3-inch thickness.

Sprinkle with salt and pepper. Grill chicken until cooked through,
about 3 minutes per side. Transfer to work surface. Very lightly spray cut side of
rolls with cooking oil spray. Grill rolls, cut side down, until grill marks appear, about 1 minute. Spread rolls with some of aioli.

Assemble sandwiches, dividing chicken, caramelized onions, and arugula
among rolls. Serve warm.

* If you cannot find thing sliced chicken breast fillets, us 3 large boneless skinless chicken breasts and slice horizontally in two. This is easier done when chicken is placed in freezer until firm but not frozen.

Per Serving: 318 Calories; 8g Fat (23.6% calories from fat); 1g Saturated Fat; 20g Protein; 41g Carbohydrate; 4g Dietary Fiber; 34mg Cholesterol; 520mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat.

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