Recipe by Sweet Diva MJ
From Taste of Home. Quick and easy! We enjoy these sandwiches with their tangy honey-mustard sauce. I usually make a bit of additional sauce and mix it with some mayo to spread on the sandwich buns. I also use the lesser amount of cayenne pepper to allow for the little taste buds in our family and often grill the chicken instead of broiling it. Either way, we think they're tasty!
Top Review by 5hungrykids
I saw these in Taste of Home also and just had to try them. We all loved them! My kids don't like dijon mustard and they still loved these sandwiches! They were claiming the extras for their lunch tomorrow. That really says a lot in my book. I will be making these a lot this summer and will try grilling the chicken to see the difference. I did toast the buns and didn't use any additional condiments other than the lettuce/tomato on the sandwich. The marinade gives it plenty of flavor. This is a great quick main dish! Thank you for posting!
- 1⁄4 cup Dijon mustard
- 2 tablespoons honey
- 1 teaspoon dried oregano
- 1 teaspoon water
- 1⁄4 teaspoon garlic powder
- 1⁄8-1⁄4 teaspoon cayenne pepper
- 4 boneless skinless chicken breast halves (1 pound)
- 4 sandwich buns, split
- 1 tomatoes, thinly sliced
- 1 cup shredded lettuce
Directions See How It's Made
- In a bowl, combine the first six ingredients.
- Broil chicken 4 inches from the heat for 3 minutes on each side.
- Brush with mustard sauce. Broil 4-6 minutes longer or until juices run clear, basting and turning several times.
- Serve on buns with tomato and lettuce. Yield: 4 servings.
- The cooking times in this recipe are from the original recipe - I admit I have never timed the chicken exactly. Depending on the thickness of your chicken breats, your time will vary. In the past, I have found that when I pound the chicken breast flat to an even thickness instead of just using them "as they are" I come closer to the recipe times listed.