Marinated Roast Chicken Sandwich
Serve with baked chips if desired.

Servings: 4

• 2 tablespoons water
• 1 tablespoon vegetable oil
• 2 teaspoons ketchup
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon salt
• 1/4 teaspoon paprika
• 1/8 teaspoon onion powder
• 1/8 teaspoon coarse black pepper
• 1/8 teaspoon savory
• 1/8 teaspoon garlic powder

• 2 boneless skinless chicken cutlets (about 4 ounces each)
• 2 teaspoons olive oil
• 4 mixed whole grain hamburger buns, cut in half
• 2 tablespoons low fat mayonnaise (we used Hellmann's®)
• 1 medium tomato, sliced
• 1 cup shredded lettuce

Combine all ingredients for the marinade in a glass bowl. Add the chicken breasts, cover and let sit overnight.

Preheat oven to 400F.

Remove chicken from marinade and onto a foil lined baking sheet. Bake 20-25 minutes, or until fully cooked.

When cool enough to handle, slice as thin as you can with a knife or meat slicer.

Heat a frying pan over medium heat. Add olive oil Grill cut side of buns until lightly browned.

To make sandwich, place 1/4 of chicken onto bottom of buns, spread mayonnaise onto tops.

Spread lettuce on top of chicken then tomato slices and place top on the sandwich.

Per Serving: 248 Calories; 10g Fat (34.4% calories from fat); 1g Saturated Fat; 18g Protein; 24g Carbohydrate; 2g Dietary Fiber; 33mg Cholesterol; 598mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

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