Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Dijon Mustard |
| 2 tablespoons | Honey |
| 1 teaspoon | Dried Oregano |
| 2 teaspoons | Water |
| ¼ teaspoon | Garlic Powder |
| ⅛ teaspoon | Cayenne Pepper (up to 1/4) |
| 4 \N | Boneless; Skinless Chicken Breast Halves |
| 4 \N | Sandwich Buns |
| 8 \N | Thin Tomato Slices |
| 1 cup | Shredded Lettuce |
Source: Taste of Home, August/September 1997 Preparation Time: approximately 15 minutes In a bowl combine first six ingredients. Broil chicken 4 inches from the heat for 3 minutes on each side. Brush with mustard sauce. Broil 4 - 6 minutes longer or until juices run clear, basting and turning several times. Serve on buns with tomato and lettuce.
For those interested, the magazine also provides Diabetic Exchanges, so: One serving (calculated without bun) equals 3 very lean meat, 1 starch; also, 185 calories, 438 mg sodium, 63 mg cholesterol, 13 gm carbohydrate, 24 gm protein, 4 gm fat. Posted to JEWISH-FOOD digest V97 #224 by Judith.Trachtman@... (Judy Trachtman) on Aug 2, 1997