OPEN-FACED HOT CHICKEN AND SWISS MELT
Yield: 4 servings "Quick and Easy Low-Carb Cooking"
4 ounces French bread, sliced diagonally in 4 pieces
4 (4-ounce) boneless skinless chicken breast
halves, rinsed and patted dry
1/2 cup finely chopped green onion
2 ounces Swiss cheese
2 tablespoons plus 2 teaspoons light mayonnaise
2 tablespoons Dijon mustard
1 teaspoon dried oregano leaves
2 cups mixed spring greens
Lightly toast bread. Place a 12-inch nonstick skillet over medium high
heat until hot. Coat skillet with cooking spray, add chicken, and cook 4
minutes. Turn and cook 4 more minutes or until chicken is no longer pink
in center. Remove chicken from heat, sprinkle with onion, and top with
cheese. Cover to allow cheese to melt. In a small bowl, combine
mayonnaise, mustard, and oregano and spread on toasted bread. Arrange
greens on 4 bread pieces and top each with 1 piece chicken.
Nutritional Information Per Serving (1/4 of recipe): Calories: 305, Fat:
10 g, Cholesterol: 85 mg, Sodium: 533 mg, Carbohydrate: 18 g, Dietary
Fiber: 1 g, Sugars: 2 g, Protein: 33 g
Diabetic Exchanges: 1 Starch, 4 Lean Meat
"What lies behind us and what lies before us are tiny matters compared
to what lies within us " *Angelique*
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