Epicurean Chicken Sandwiches

By Tonya_Speed

Per Serving: 397 Calories; 13g Fat; 32g Protein; 37g Carbohydrate; 2g Dietary Fiber; 68mg Cholesterol; 146mg Sodium. Exchanges: 2 1/2 Grain (Starch); 3 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat. Points: 9

Ingredients

• 4 boneless skinless chicken breast halves, pounded to 1/4” thickness
• Freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 1 teaspoon minced garlic
• 2 tablespoons mayonnaise
• 2 teaspoons Dijon mustard
• 1 teaspoon chopped fresh rosemary
• 8 slices garlic and rosemary focaccia bread

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Sprinkle pepper on one side of each chicken cutlet. Heat the oil in a large skillet; add garlic and brown. Add chicken cutlets, pepper sides down; sauté until cooked through, 12 to 15 minutes. Meanwhile, in a small bowl, combine mayonnaise, mustard and rosemary; blend well; spread on 4 slices of the bread; top each with a chicken cutlet then another bread slice.