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Broiled Chicken Sandwiches

 Broiled Chicken Sandwiches
No one will be able to resist these sandwiches, with tender chicken strips tucked into a lightly toasted bun. And in place of traditional mayonnaise or mustard, it features a creamy herbed cheese spread.
4 ServingsPrep/Total Time: 30 min.


  • 1 package (3 ounces) cream cheese, softened
  • 2 tablespoons butter, softened
  • 1/2 teaspoon lemon-pepper seasoning, divided
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon garlic salt
  • 1 tablespoon canola oil
  • 1 tablespoon lemon juice
  • 3 to 4 boneless skinless chicken breast halves
  • 4 French or Italian sandwich rolls, split
  • 1 small red onion, sliced
  • Lettuce leaves


  • In a small bowl, beat the cream cheese, butter, 1/4 teaspoon of
  • lemon-pepper, basil and garlic salt until smooth; set aside.
  • Combine the oil, lemon juice and remaining lemon-pepper. Cut chicken
  • into 1/2-in.-wide strips; brush with lemon juice mixture. Broil
  • chicken 4 in. from the heat from 5 minutes on each side or until
  • juices run clear.
  • Place rolls with cut side up on broiler pan; broil for 1-2 minutes or
  • until light golden brown; spread with the cream cheese mixture.
  • Layer chicken, onion and lettuce over cream cheese. Replace roll
  • tops. Yield: 4 servings.

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Broiled Chicken Sandwiches (continued)

Nutritional Facts: 1 serving (1 each) equals 423 calories, 21 g fat (10 g saturated fat), 86 mg cholesterol, 587 mg sodium, 33 g carbohydrate, 2 g fiber, 25 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.