Number of servings : 4
Type of meal : | Sandwiches | Sandwiches
Special diet :
1 large lemon
1/3 cup (75 mL) reduced-fat mayonnaise
2 tbsp (30 mL) chopped fresh basil, OR 2 tsp (10 mL) dried
4 boneless, skinless chicken breast halves (4 oz / 125 g each)
1 tbsp (15 mL) lemon pepper seasoning
4 sandwich rolls (2 oz / 62 g each), split
1 small bunch arugula or watercress, trimmed
2 medium tomatoes, sliced
- Grate zest from lemon and squeeze juice. Combine mayonnaise, basil, and lemon zest in small bowl. Sprinkle chicken with lemon pepper seasoning.
- Generously coat nonstick ridged grill pan with nonstick cooking spray and set over medium-high heat until hot but not smoking. Cook chicken until grill marks appear, about 4 minutes. Turn chicken and sprinkle with lemon juice. Cook until juices run clear, about 3 minutes longer.
- Cut chicken into thin slices. Spread rolls evenly with basil mayonnaise. Layer bottoms of rolls with half of arugula, all of tomato and chicken, then remaining arugula. Cover with tops of rolls.