OPEN-FACED HOT CHICKEN AND SWISS MELT
Yield: 4 servings Source: "Quick and Easy Low-Carb Cooking" Info: http://www.diabeticgourmet.com/book_archive/details/46.shtml INGREDIENTS - 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 DIRECTIONS 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 Sugar Says 'Try some wicked sugar... Go on, you'll like it!' --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
