Honey mustard glazed chicken sandwich
555 cals, 38p, 38c, 27f (per meal)
4 tbsp (8g)
2 slice, medium (1/4" thick) (40g)
1 slice (1 oz each) (28g)
2 tbsp (30g)
1 roll (3-1/2" dia) (57g)
4 oz (113g)
1
Coat the chicken breast with half of the honey mustard.
2
Cook chicken in a skillet over medium-how heat, about 5 minutes per side or until done at 165 F (75 C). Remove from skillet and place cheese on top while chicken is still hot.
3
Spread the remaining sauce on the cut sides of the roll.
4
Place chicken on roll bottoms; top with lettuce, tomato and the roll top. Serve.
5
To make in bulk: cook chicken and store in refrigerator separately from other sandwich makings. Build sandwich on day-of eating for best results. Reheat chicken if desired.