Chicken Sandwiches with Onions and Mushrooms
(Makes 4 servings)
1 small onion (4ounces 120g) sliced thin
1 clove garlic, minced
4 ounces (120g) mushrooms, sliced thinly
1 tablespoon (15ml) low fat, low salt mayonnaise
2 teaspoons (10ml) tomato sauce
¼ teaspoon (1.25ml) prepared horseradish
1 teaspoon (5ml) Worcestershire sauce
¼ teaspoon (1.25ml) Dijon mustard
4 4 ounce (120g) boneless, skinless chicken breasts
4 multigrain crisp rolls, about 1 ounce (30g) each, cut
horizontally in half
Cooking spray.
Method: Preheat grill or broiler.
Coat a non-stick fry-pan/skillet with cooking spray and sauté
the mushrooms and onions over medium to high heat until they
are cooked properly and look a little brown. Add garlic
and cook a further two minutes. Set these aside for now.
In a cup, mix horseradish, mayonnaise, Worcestershire and
tomato sauce and mustard. Put this to one
side. Grill chicken until is it well cooked, about
5 minutes each side and then let it stand for five
minutes. Cut it into thin slices. Heat the rolls on
the grill just before you put the sandwiches
together. When ready to serve put
one teaspoon (5ml) of the sauce on each roll and top with
chicken slices, mushrooms and onions. Serve these
warm.
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