1 medium chicken breast
1 slice of red onion, rings separated
6 fresh sage leaves
1 tsp. butter
1 tsp. canola oil
1 TBL mayonnaise
1 TBL sugar free apricot preserves
1/3 cup arugula
1 slice provolone cheese, halved
Mix mayonnaise and apricot preserves. Set aside.
Grill the chicken breast with salt and pepper, spraying the grill so the breast doesn't stick. Cook 3-4 minutes on each side over medium heat. When cooked all the way through, remove the chicken breast and cut in half, lengthwise.
While the chicken is cooking, in a small skillet, heat the butter and oil over medium heat. Fry sage leaves in the skillet until they crisp up. Remove them and place on a paper towel.
On the bottom half of the chicken breast, spread the apricot mayo spread. Next layer on the sage leaves, provolone cheese, red onion and arugula. Place the other half of the chicken breast on top and enjoy.
- Nutritional Facts
- (for the whole sandwich)
- 612 calories
- 35 g fat
- 8 g carbohydrates
- 65 g protein
- 374 mg sodium
- .25 g dietary fiber