Barbecue Chicken Sandwich
This recipe makes 4 servings
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 |
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.
Ingredients
- 4 boneless skinless chicken breasts
- 2 tbsp vegetable oil
- 1 tsp chili powder
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp pepper
- 3/4 cup prepared barbecue sauce
- 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.
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