- 6
Ingredients
- 6 * 6 boneless skinless chicken breast halves (4 ounces each)
- 1 * 1 cup buttermilk
- 1/2 * 1/2 cup reduced-fat biscuit/baking mix
- 1/2 * 1/2 cup cornmeal
- 1-1/2 * 1-1/2 teaspoons paprika
- 3/4 * 3/4 teaspoon salt
- 3/4 * 3/4 teaspoon poultry seasoning
- 1/2 * 1/2 teaspoon garlic powder
- 1/2 * 1/2 teaspoon pepper
- 1/4 * 1/4 teaspoon cayenne pepper
- 6 * 6 onion or kaiser rolls, split
- 6 * 6 lettuce leaves
- 12 * 12 tomato slices
Preparation
Step 1
* 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 meat thermometer reaches 170° and coating is lightly browned. Serve on rolls with lettuce and tomato. Yield: 6 servings.
Nutritional Analysis: 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.