2 tablespoons no-salt-added tomato juice
2 tablespoons balsamic vinegar
2 boneless skinless chicken breast halves
Vegetable cooking spray
1 Dash pepper
4 slices turkey bacon
6 slices light sourdough bread – (3/4-ounce) toasted
1 tablespoon reduced-calorie mayonnaise
2 cups loosely packed torn romaine lettuce
8 slices tomato – (1) 1/4-inch thick
Combine tomato juice and vinegar in a shallow dish; set aside.
Place each piece of chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Add chicken to vinegar mixture. Cover and marinate in refrigerator for at least 1 hour, turning chicken occasionally. Remove chicken from marinade; discard marinade.
Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Add chicken; cook 2 minutes on each side or until done. Remove from skillet, and sprinkle with pepper; set aside, and keep warm.
Cook turkey bacon in a microwave oven according to package directions. Cut each bacon slice in half crosswise; set aside, and keep warm.
Spread 1 side of each of 2 slices of bread with 3/4 teaspoon mayonnaise.
Top each with 1/2 cup lettuce, 2 tomato slices, and 1 chicken breast half; cover with another slice of bread.
Top each with 1/2 cup lettuce, 2 tomato slices and 4 half-slices of bacon.
Spread 1 side of remaining slices of bread with 3/4 teaspoon mayonnaise; place on top of each sandwich.
Cut each sandwich in half, and secure with wooden picks.
Yield: 2 sandwiches.