Southwestern Fajita Chicken Sandwich
Serve with baked tortilla chips!

Servings: 4

• 2 teaspoons olive oil
• 2 - 6 ounce skinless, boneless chicken breast halves, pounded even
• 1 tablespoon fajita seasoning
• 1/4 cup fat-free mayonnaise
• 3 tablespoons chopped fresh cilantro
• 1 teaspoon grated lime zest
• 1 tablespoon fresh lime juice
• 1 - 9 ounce round loaf focaccia, halved horizontally
• 1 medium ripe tomato, thinly sliced (about 4 ounces)
• 1 1/2 cups trimmed arugula

Heat oil in a large nonstick skillet over medium-high heat. Place plastic wrap over chicken; pound each piece to a 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with fajita seasoning. Add chicken to pan; cook 2 minutes on each side or until done. Cut into (1-inch-thick) slices.

While chicken cooks, combine mayonnaise, cilantro, rind, and juice; spread evenly over cut sides of bread. Arrange chicken on bottom half of bread; top with tomato and arugula. Cover with top half of bread. Cut into 4 wedges.

Per Serving: 389 Calories; 6g Fat (14.8% calories from fat); 1g Saturated Fat; 27g Protein; 54g Carbohydrate; 3g Dietary Fiber; 49mg Cholesterol; 581mg Sodium. Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.

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