Recipe - Honey-Mustard Dip

One fourth cup Dijon Mustard
2 tablespoon Honey
1 teaspoon Dried Oregano
2 teaspoon Water
One fourth teaspoon Garlic Powder
1/8 teaspoon Cayenne Pepper (up to 1/4)
4 Boneless; Skinless Chicken
Breast Halves
4 Sandwich Buns
8 Thin Tomato Slices
1 cup Shredded Lettuce

Source: Taste of Home, August/September 1997

Preparation Time: approximately 15 minutes

In a bowl combine first six ingredients. Broil chicken 4 inches from the
heat for 3 minutes on each side. Brush with mustard sauce. Broil 4 6
minutes longer or until juices run clear, basting and turning several
times. Serve on buns with tomato and lettuce.

For those interested, the magazine also provides Diabetic Exchanges, so:
One serving (calculated without bun) equals 3 very lean meat, 1 starch;
also, 185 calories, 438 mg sodium, 63 mg cholesterol, 13 gm carbohydrate,
24 gm protein, 4 gm fat. Posted to JEWISHFOOD digest V97 #224 by
Judith.Trachtman@cbis.ece.drexel.edu (Judy Trachtman) on Aug 2, 1997