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Preptime: 10 min.Cooktime: 10 min.
Carbs: 95g
Fat: 8g
Fiber: 2g
Protein: 66g
Satfat: 4g
Sodium: 663mg
For the chicken:
1/4 cup olive oil
2 tablespoons white wine vinegar
2 tablespoons Dijon mustard
2 tablespoons honey
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 cup fresh rosemary
4 chicken breasts (4 ounces each)
For the sandwiches:
1/2 cup cream cheese, low-fat whipped
2 tablespoons diced, sweet onion
4 large whole grain sandwich buns, sliced in half
4 large green leaf lettuce leaves, shredded
Directions:
For the chicken:
1. Mix the olive oil, vinegar, mustard, honey, salt, cayenne pepper and rosemary together in a large resealable plastic bag. Add the chicken breasts and seal the bag. Turn the bag over several times to thoroughly coat the chicken with the marinade and refrigerate at least 30 minutes or up to 4 hours.
2. Preheat the grill to medium high.
3. Remove the chicken from the marinade, shaking off any excess and season on both sides with salt and pepper. Discard the leftover marinade.
4. Grill the breasts until golden brown, about 4 minutes. Turn them over and cook an additional 4 minutes, or until the chicken is well browned and cooked through. Remove the chicken from the grill and place on a cutting board to rest.
For the sandwiches:
5. In a small bowl, combine the cream cheese and onion. Add salt and pepper to taste.
6. Lay the sandwich buns out on a work surface in front of you. Divide the cream cheese mixture among the sandwiches and spread it out on each side. Place one chicken breast on each sandwich and divide the lettuce among the sandwiches.
7. Cut each sandwich on a diagonal and serve.
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