Chicken Sandwiches with Onions and Mushrooms

Chicken Sandwiches with Onions and Mushrooms (makes 4 servings)

butter flavored cooking spray 1 small onion (4 ounces,120 g)) sliced thin 4 ounces (120 g) mushrooms, sliced thin 1 clove garlic, minced 1 tablespoon (15 ml) low fat, low salt mayonnaise 1/4 teaspoon (1.25 ml) prepared horseradish 2 teaspoons (10 ml) ketchup 1 teaspoon (5 ml) Worcestershire sauce 1/4 teaspoon (1.25 ml) Dijon mustard 4 4-ounce (120 g) boneless, skinless chicken breasts 4 multigrain crisp rolls, about 1 ounce (30 g) each, cut in half horizontally

Preheat grill or broiler.

Coat a nonstick skillet with cooking spray. Saut� the onions and mushrooms over medium high heat until they are cooked through and begin to brown. Add the garlic and cook for two minutes. Set aside. In a small cup combine the mayonnaise, horseradish, ketchup, Worcestershire sauce and mustard. Set aside. Grill the chicken until done, about 5 minutes per side. Allow to stand for 5 minutes. Cut into thin slices. Heat the rolls on the grill just before assembling the sandwiches.

To serve: Place 1 teaspoon (5 ml) of the sauce on the bottom of each roll. Top with chicken slices, onions and mushrooms. Serve warm.

Per serving: 238 calories (16% calories from fat), 30 g protein, 4 g total fat (1.5 g saturated fat), 19 g carbohydrates, 2 g dietary fiber, 67 mg cholesterol, 272 mg sodium Diabetic exchanges: 3 very lean protein, 1 carbohydrate (1 bread/starch, 1 vegetable)

http://www.diabetic-recipes.com/recipes/aug00_1.1.htm

Contributed by

 * Healthy Recipes For Diabetic Friends Y-Group