Chicken sandwiches

 

4 servings


  • Benecol Light or Buttery Taste
  • 8 slices of whole wheat bread
  • Fresh baby spinach
  • 1 red bell pepper
  • 1 red onion
  • 4 unmarinated chicken fillets
  • Honey
  • Dijon mustard

 

  1. Start by preparing the chicken fillets. Place them in a bowl and drizzle some honey and Dijon mustard on top and mix them together properly. Place the marinated fillets in a zip top bag and then the bag into the refrigerator for at least an hour.
  2. Wash your vegetables and slice the bell pepper and red onion. Take out the chicken and cook it in a frying pan. Let the chicken cool for a while. Hint: you can also use the Benecol Buttery Taste to fry the chicken!
  3. Get out your slices of bread (for extra crunch you can also toast them a little), put some Benecol spread on both sides, then the chicken fillet, some bell pepper and onion slices and top it off with fresh baby spinach. Delicious!