Grilled and Pickled Chicken Sandwich

2 large boneless, skinless chicken breasts 1/4 cup pickle juice 1/4 cup olive oil 2 large red peppers 8 leaves raddichio or oak leaf lettuce 12 sliced-for-sandwiches bread and butter pickles 1/3 cup low-fat mayonnaise 8 slices whole grain bread

Cut chicken breasts in half lengthwise to obtain 4 chicken pieces. Mix together pickle juice and olive oil. Marinate chicken pieces in pickle juice mixture for 30 minutes. Cut peppers in half and remove stem and seeds; place skin side down on grill and cook until peppers are blackened and wilted. Place in paper bag to cool; remove skins, reserving any juice. Cook chicken breasts on grill until done (5 to 7 minutes per side). Toast bread slices on grill. Stir pepper juice into mayonnaise to thin slightly. Spread mayonnaise onto toasted bread slices.

Assemble sandwiches by placing lettuce leaf, 1 chicken breast, a red pepper half, 3 sliced-for-sandwiches pickles, and another lettuce leaf on top of 4 toasted bread slices. Top with remaining toasted bread slices.

Serves 4

Nutritional analysis per serving: 400 calories, 21g protein, 53g carbohydrates, 12g fat, 35mg cholesterol, 890 sodium

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