Ingredients:
1/4 pound boneless, skinless chicken breast, trimmed of visible fat
1 tbsp barbecue sauce
1 whole-grain hamburger bun
1 large leaf green leaf lettuce
1 thin slice red onion
2 thin slices tomato
2 tsp low-fat mayo
Directions:
Place the chicken on a cutting board. Cover with a sheet of wax paper. With the smooth head of a meat mallet, pound the chicken from the center out, until it is a uniform 1/2" thickness. Transfer to a medium shallow bowl. Add the sauce. Turn the chicken to coat all sides. Cover the bowl with plastic wrap. Refrigerate for at least 10 minutes.
Preheat the grill to high heat. Place the chicken on the grill. Turn the heat to low. Cook for 3-5 minutes per side, or until no longer pink inside and the juices run clear. About 1 minute before the chicken is done, place the bun halves, cut side down on the grill, to toast.
Place the bottom half of the bun, toasted side up, on a serving plate. Top with the chicken breast, lettuce, tomato, and onion. Spread the mayo on the inside of the top half of the bun. Flip onto the sandwich. Serve immediately.
Comments:
Adam started this while I was on my way home. We grilled it outside even though it was cold and snowy. Yay, Wisconsin! Since the sandwich isn't doused in the barbecue sauce I could deal with the slight overtone of smoky flavor. I left the onions off of mine.
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