Grilled chicken sandwich with smoky honey mustard
Uncooked boneless skinless chicken breast(s)
1 pound(s), 4 (4-oz) cutlets
Light Italian dressing
Light whole wheat hamburger buns
4 leaf/leaves, large
- Arrange the chicken in a single layer in an 11 x 7–inch baking dish. Pierce the chicken all over with a fork. Drizzle the dressing over the chicken, and turn the chicken to coat. Marinate at room temperature for 15 minutes, turning the chicken over occasionally.
- Coat an outdoor grill rack or a large stovetop grill pan with cooking spray. Preheat the grill or grill pan to medium-high. Remove the chicken from the marinade, allowing any excess marinade to fall back into the dish; discard the excess marinade. Arrange the chicken on the grill rack or grill pan. Close the grill lid, or tent the grill pan loosely with foil. Grill until the chicken is well marked and cooked through, 4 to 5 minutes per side.
- Meanwhile, in a small bowl, whisk together the mustard, mayonnaise, honey, and smoked paprika. Spread the sauce evenly over both sides of the buns. On the bottom half of each bun, arrange 1 chicken cutlet, 1 lettuce leaf, 1 tomato slice, and top half of the bun.
- Serving size: 1 sandwich