Rosemary Chicken Sandwiches
A flavorful way to spice up your plain old grilled chicken sandwich!

Servings: 4

• 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
• 1 large sweet onion, sliced
• Fresh ground black pepper
• 1 tablespoon olive oil
• 1 teaspoon minced garlic
• 2 tablespoons light mayonnaise
• 2 teaspoons prepared Dijon-style mustard
• 1 teaspoon chopped fresh rosemary
• 8 slices whole wheat bread

Sprinkle pepper on one side of each chicken cutlet. Heat oil in a large skillet; brown garlic in oil, then add chicken, pepper-side-down. Sauté chicken until cooked through
and juices run clear, about 12 to 15 minutes. Sauté onion until softened and browned.

In a small bowl combine the mayonnaise, mustard and rosemary. Mix together and spread mixture on 4 slices Focaccia bread. Place 1 chicken cutlet on each of these slices, then add equal portions of the onions and top with another bread slice.

Per Serving: 324 Calories; 8g Fat (23.4% calories from fat); 1g Saturated Fat; 32g Protein; 29g Carbohydrate; 2g Dietary Fiber; 72mg Cholesterol; 415mg Sodium. Exchanges: 1 1/2 Grain (Starch); 4 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

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