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Honey-Citrus Chicken Sandwiches Recipe

Honey-Citrus Chicken Sandwiches Recipe photo by Taste of Home

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During the summer months, our three children keep me plenty busy. So it's a welcome relief when my husband volunteers to cook out. These chicken sandwiches are his specialty! —Claire Batherson, Westchester, Illinois

This recipe is:

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Diabetic Friendly

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Honey-Citrus Chicken Sandwiches Recipe

Prep: 10 min. + marinating Grill: 10 min.

Yield: 6 Servings

10 10 20

Ingredients

6 boneless skinless chicken breast halves (4 ounces each)
1/4 cup orange juice
1/4 cup lemon juice
1/4 cup honey
2 tablespoons vegetable oil
1 tablespoon prepared mustard
1/4 teaspoon poultry seasoning
1/8 to 1/4 teaspoon cayenne pepper
6 slices Monterey Jack or Muenster cheese, optional
6 kaiser rolls, split
6 thin tomato slices
6 red onion slices
Shredded lettuce

Directions

Flatten chicken breast evenly to 1/4-in. thickness; set aside. In a large resealable plastic bag, combine the orange and lemon juices, honey, oil, mustard, poultry seasoning and cayenne pepper. Add chicken breasts; seal bag and turn to coat. Refrigerate for 6-8 hours or overnight.
Drain; discard marinade. Grill, uncovered, over medium-low heat, turning occasionally, for 10-12 minutes or until juices run clear. If desired, top each chicken breast with a slice of cheese and grill 1-2 minutes longer or until cheese begins to melt. Serve on rolls with tomato, onion and lettuce. Yield: 6 servings.

Diabetic Exchanges: One serving (prepared without cheese) equals 3 lean meat, 2 starch, 1 vegetable, 1/2 fruit; also, 388 calories, 602 mg sodium, 73 mg cholesterol, 46 gm carbohydrate, 34 gm protein, 8 gm fat.

Originally published as Honey-Citrus Chicken Sandwiches in Country Chicken Cookbook , p92

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Honey-Citrus Chicken Sandwiches

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Reviewed on May. 02, 2013 by SueMurphy1

It was so delicious,moist.

Used pepper jack cheese during the last two minutes of grilling!!!

Reviewed on Apr. 18, 2012 by s_pants

Very good flavor...I used the larger amount of cayenne pepper and it didn't seem spicy at all. The red onion we used was very strong, over-powering the chicken some. It was only marinated for 7 hours and I would like to try it overnight.