Roast Chicken Sandwich
2 tablespoons water
2 boneless skinless chicken cutlets (about 4 ounces each)
Combine all ingredients for the marinade in a glass bowl. Add the chicken breasts, cover and let sit overnight.
Preheat oven to 400F.
Remove chicken from marinade and onto a foil lined baking sheet. Bake 20-25 minutes, or until fully cooked.
When cool enough to handle, slice as thin as you can with a knife or meat slicer.
Heat a frying pan over medium heat. Add olive oil Grill cut side of buns until lightly browned.
To make sandwich, place 1/4 of chicken onto bottom of buns, spread mayonnaise onto tops.
Spread lettuce on top of chicken then tomato slices and place top on the sandwich.
Per Serving: 248 Calories; 10g Fat (34.4% calories from fat); 1g Saturated Fat; 18g Protein; 24g Carbohydrate; 2g Dietary Fiber; 33mg Cholesterol; 598mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.
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