Lemon Reduced Mayonnaise

Lemon Reduced Mayonnaise

Ingredients:
1 large lemon
⅓ cup reduced-fat mayonnaise
2 Tbsp chopped fresh basil or 2 tsp dried
4 boneless, skinless chicken breast halves (4 oz or 125 g each)
1 Tbsp lemon-pepper seasoning
4 sandwich rolls (2 oz or 60 g each), split
1 small bunch watercress or arugula, trimmed
2 medium tomatoes, sliced

Directions:
1. Grate zest from lemon into small bowl. Squeeze juice into measuring cup. Combine mayonnaise
and basil with zest. Sprinkle chicken with lemon-pepper seasoning.
2. Generously coat nonstick ridged grill pan with cooking spray and set over medium-high heat until
hot but not smoking. Cook chicken for 4 minutes, or until grill marks appear. Turn chicken and
sprinkle with lemon juice. Cook for 3 minutes, or until juices run clear.
3. Cut chicken into thin slices. Spread rolls evenly with basil mayonnaise. Layer bottoms of rolls with
half of watercress, all of tomato and chicken, then remaining watercress. Cover with tops of rolls.