no-salt-added tomato juice
2 tablespoons balsamic vinegar
2 boneless skinless chicken breast halves
1 Dash pepper
4 slices turkey bacon
6 slices light sourdough bread - (3/4-ounce) toasted
tablespoon reduced-calorie mayonnaise
2 cups loosely packed
torn romaine lettuce
8 slices tomato - (1) 1/4-inch thick
Combine tomato juice and vinegar in a shallow dish; set aside.
Place each piece of chicken between 2 sheets of heavy-duty
plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling
pin. Add chicken to vinegar mixture. Cover and marinate in refrigerator for at
least 1 hour, turning chicken occasionally. Remove chicken from marinade;
Coat a large nonstick skillet with cooking spray, and place
over medium heat until hot. Add chicken; cook 2 minutes on each side or until
done. Remove from skillet, and sprinkle with pepper; set aside, and keep warm.
Cook turkey bacon in a microwave oven according to package directions. Cut each
bacon slice in half crosswise; set aside, and keep warm.
Spread 1 side of each of 2 slices of bread with 3/4 teaspoon
Top each with 1/2 cup lettuce, 2 tomato slices, and 1 chicken
breast half; cover with another slice of bread.
Top each with 1/2 cup lettuce, 2 tomato slices and 4
half-slices of bacon.
Spread 1 side of remaining slices of bread with 3/4 teaspoon
mayonnaise; place on top of each sandwich.
Cut each sandwich in half, and secure with wooden picks.
Yield: 2 sandwiches.