Barbecue Chicken Sandwich
This recipe makes 4 servings
|Per serving: about||-|
|total fat||13 g|
|sat. fat||2 g|
- Portion size: 4
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.
- 4 4boneless skinless chicken breastboneless skinless chicken breasts
- 2 tbsp 2tbspvegetable oil
- 1 tsp 1tspchili powder
- 1 tsp 1tspDijon mustard
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 3/4 cup 3/4cupprepared barbecue sauce
- 4 4bunbuns, (4 to 6 inches/10 to 15 cm long)
- 4 4lettuce leaves
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.