Yield: 2 Sandwiches
| Measure | Ingredient |
|---|---|
| 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 |
| 1 dash | Pepper |
| 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) |
| \N 2 | sandwiches. |
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