Butter-flavored cooking spray, as needed
1 small onion (4 oz), sliced thin
4 oz mushrooms, sliced thin
1 garlic clove, minced
1 Tbs low-fat low-salt mayonnaise
1/4 tsp prepared horseradish
2 tsp ketchup
1 tsp Worcestershire sauce
1/4 tsp Dijon mustard
4 boneless skinless chicken breasts, abt 4 oz ea
4 multigrain crisp rolls - (abt 1 oz ea), halved horizontally


Preheat grill or broiler.
Coat a nonstick skillet with cooking spray. Sauté the onions and mushrooms over medium-high heat until they are cooked through and begin to brown. Add the garlic and cook for two minutes. Set aside.
In a small cup combine the mayonnaise, horseradish, ketchup, Worcestershire sauce and mustard. Set aside.
Grill the chicken until done, about 5 minutes per side. Allow to stand for 5 minutes. Cut into thin slices. Heat the rolls on the grill just before assembling the sandwiches.
To serve: Place 1 teaspoon of the sauce on the bottom of each roll. Top with chicken slices, onions and mushrooms. Serve warm.
This recipe yields 4 servings.
Exchanges Per Serving: 3 Very Lean Protein, 1 Carbohydrate (1 Bread/Starch, 1 Vegetable).
Nutrition Facts: 238 calories (16% calories from fat), 30 g protein, 4 g total fat (1.5 g saturated fat), 19 g carbohydrates, 2 g dietary fiber, 67 mg cholesterol, 272 mg sodium.