1 1/3 lb. (4 med.) potatoes, cut into 1/2″ wedges
Garlic salt or seasoned salt, to taste
4 (4 oz.) boned & skinned chicken breast halves
3/4 c. ketchup
1/4 c. prepared yellow mustard
8 slices whole wheat bread, toasted
4 lettuce leaves
2 med. tomatoes, sliced into 4 slices each
Heat oven to 475°. Coat rimmed baking sheet with vegetable cooking spray. Place potato wedges on pan, cut-sides down, and coat with additional cooking spray. Sprinkle lightly with garlic salt. Bake 18 minutes. Turn potatoes; coat with more cooking spray and sprinkle with additional garlic salt. Bake 12 more minutes, until potatoes are crisp and golden brown. Meanwhile, coat a 12-inch non-stick skillet with cooking spray. Heat skillet over medium heat; add chicken and cook about 7 minutes on each
side, until juices run clear when chicken is pierced. To make sauce: In bowl, mix ketchup and mustard: set aside. Remove chicken from skillet; cut each breast into 1/2-inch slices. For each sandwich, spread 2 toast slices on one side, with 1 tablespoon sauce each. Sandwich 1 lettuce leaf, 2 tomato slices and 1 sliced chicken breast between toast slices. Serve with potatoes and remaining sauce for dipping. Makes 4 servings.
Menu: Carrot Sticks, Grapes.
Nutritional Information Per Serving: 420 calories, 5 gm fat, 45 mg cholesterol, 1210 mg sodium, 68 gm carbohydrate, 11 gm fiber, 27 gm protein.