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Asparagus Chicken Sandwiches Recipe

Photo by: Taste of Home

No one will be able to resist these lovely open-faced sandwiches that definitely say "spring". Served on toasted English muffins, slices of chicken and tomato are topped with fresh asparagus spears, then draped with a creamy lemon sauce. "This is a great way to use leftover chicken or turkey," says Anca Cretan of Hagerstown, Maryland.

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4 Servings
Prep/Total Time: 15 min.

Ingredients

1 pound fresh asparagus, trimmed and cut into 3-inch pieces
1-1/2 cups reduced-fat sour cream
2 teaspoons lemon juice
1-1/2 teaspoons prepared mustard
1/2 teaspoon salt
8 ounces sliced cooked chicken breast
4 English muffins, split and toasted
2 medium tomatoes, sliced
Paprika, optional

Directions

In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
In the same pan, combine the sour cream, lemon juice, mustard and salt; cook on low until heated through. Remove from the heat.
Place chicken on a microwave-safe plate; microwave on high for 30-40 seconds or until warmed.
Place two English muffin halves on each serving plate. Top with the chicken, tomatoes, asparagus and sauce. Sprinkle with paprika if desired. Yield: 4 servings.

Nutritional Analysis: One serving (2 topped muffin halves) equals 385 calories, 11 g fat (7 g saturated fat), 78 mg cholesterol, 645 mg sodium, 40 g carbohydrate, 2 g fiber, 32 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1 fat, 1/2 reduced-fat milk.

Asparagus Chicken Sandwiches published in Light & Tasty April/May 2002, p5

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