Nutrition Information (per serving)
4 skinless, boneless chicken breasts
⅓ cup low fat sour cream
½ Tbsp fresh lemon juice
½ Tbsp Dijon mustard
1 tomato, sliced
12 asparagus spears, blanched
4 slices rye bread
- Preheat grill.
- Grill chicken for 5 minutes on each side or until cook through.
- In a small bowl combine sour cream, lemon juice and Dijon mustard and mix well.
- Toast rye bread.
- Place one cooked chicken breast on top of toasted rye bread. Top with 3 spears asparagus, 1 slice of tomato and 1½ tablespoons mustard sauce.