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Ultimate Chicken Sandwiches

After making these sandwiches, you'll never order the fast-food kind again. Marinating the chicken overnight in buttermilk gives it a wonderful taste and tenderness. The zippy breading is golden and crispy. —Gregg Voss of Emerson, Nebraska

6 ServingsPrep: 10 min. + marinating Bake: 20 min.

Ingredients

6 boneless skinless chicken breast halves (4 ounces each)
1 cup buttermilk
1/2 cup reduced-fat biscuit/baking mix
1/2 cup cornmeal
1-1/2 teaspoons paprika
3/4 teaspoon salt
3/4 teaspoon poultry seasoning
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
6 onion or kaiser rolls, split
6 lettuce leaves
12 tomato slices

Directions

Flatten chicken to 1/2-in. thickness. Pour buttermilk into a large
resealable plastic bag; add chicken. Seal bag and turn to coat;
refrigerate for 8 hours or overnight.
In a shall bowl, combine the biscuit mix, cornmeal, paprika, salt,
poultry seasoning, garlic powder, pepper and cayenne. Remove chicken
one piece at a time, allowing excess buttermilk to drain off.
Discard buttermilk. Coat chicken with cornmeal mixture; place in a
13-in. x 9-in. baking dish coated with cooking spray.
Bake, uncovered, at 400° for 8-12 minutes on each side or until a

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Ultimate Chicken Sandwiches (continued)

Directions (continued)

meat thermometer reaches 170° and coating is lightly browned.
Serve on rolls with lettuce and tomato. Yield: 6 servings.

Nutrition Facts: One sandwich equals 372 calories, 7 g fat (3 g saturated fat), 63 mg cholesterol, 759 mg sodium, 46 g carbohydrate, 3 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 3 starch.