Yield: 2 Sandwiches
|2 tablespoons||No-salt-added tomato juice|
|2 tablespoons||Balsamic vinegar|
|2 \N||Skinned, (4-ounce) boned chicken breast halves|
|\N \N||Vegetable cooking spray|
|4 slices||Turkey bacon|
|6 slices||(3/4-ounce) light sourdough bread, toasted|
|1 tablespoon||Reduced-calorie mayonnaise|
|2 cups||Loosely packed torn romaine lettuce|
|8 slices||(1/4-inch-thick) tomato (about 1 medium)|
Directions: Combine tomato juice and vinegar in a shallow dish; set aside. Place each piece of chicken between 2 sheets of heavy-duty plastic wrap, and flatten to ¼-inch thickness using a meat mallet or rolling pin. Add chicken to vinegar mixture. Cover and marinate in refrigerator for at least 1 hour, turning chicken occasionally.
Remove chicken from marinade; discard marinade. Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Add chicken; cook 2 minutes on each side or until done. Remove from skillet, and sprinkle with pepper; set aside, and keep warm.
Cook turkey bacon in a microwave oven according to package directions. Cut each bacon slice in half crosswise; set aside, and keep warm.
Spread 1 side of each of 2 slices of bread with ¾ teaspoon mayonnaise. Top each with ½ cup lettuce, 2 tomato slices, and 1 chicken breast half; cover with another slice of bread. Top each with ½ cup lettuce, 2 tomato slices and 4 half-slices of bacon. Spread 1 side of remaining slices of bread with ¾ teaspoon mayonnaise; place on top of each sandwich. Cut each sandwich in half, and secure with wooden picks. Yield:
Nutritional Info: CALORIES 370 (26% from fat); PROTEIN 38.9g; FAT 10.5g (SAT 2.3g, MONO 3.1g, POLY 2.2g); CARB 32.9g; FIBER 7.9g; CHOL 94.5mg; IRON 1.8mg; SODIUM 931mg; CALCIUM 37mg Posted to MM-Recipes Digest V3 #2.TXT