Barbecue Chicken Sandwich
Your favourite prepared barbecue sauce can make this your signature chicken sandwich. If you haven't tried it, a mesquite or honey-garlic flavour suits the chicken well.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 393 |
| pro | 36 g |
| total fat | 13 g |
| sat. fat | 2 g |
| carb | 32 g |
| fibre | 2 g |
| chol | 77 mg |
| sodium | 903 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 20% |
| vit A | 8% |
| vit C | 10% |
| folate | 29% |
Suggested Recipes
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4 boneless skinless chicken breasts (1 lb/500 g)
2 tbsp (25 mL) vegetable oil
1 tsp (5 mL) chili powder
1 tsp (5 mL) dijon mustard
1/4 tsp (1 mL) each salt and pepper
3/4 cup (175 mL) prepared barbecue
4 buns (4 to 6 inches/ 10 to 15 cm long)
4 lettuce leaves
Preparation:
With meat pounder, pound chicken to 1/4-inch (5 mm) thickness. In large bowl, whisk together half of the oil, the chili powder, mustard, salt and pepper. Add chicken and stir to coat.
In large nonstick skillet, heat remaining oil over medium-high heat; cook chicken for 5 minutes, turning once.
Reduce heat to medium. Add barbecue sauce; simmer, turning chicken to coat, for 5 minutes or until no longer pink inside.
Cut buns in half. Place lettuce on bottom halves; top with chicken and sauce. Sandwich with tops of buns.
Additional Information
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