Switch it up on the grill tonight—give these sandwiches a try. The herbed marinade makes the meat extra juicy and tender.
—MARY DETWEILER MIDDLEFIELD, OH
PREP: 20 MIN. + MARINATING • GRILL: 10 MIN. • MAKES: 6 SERVINGS
1/2 cup chicken broth
1/4 cup olive oil
4 1/2 teaspoons finely chopped onion
1 tablespoon white wine vinegar
2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon rubbed sage
1/8 teaspoon pepper
6 turkey breast cutlets (about 1 pound)
6 whole wheat hamburger buns, split
6 lettuce leaves
6 tomato slices
1. In a large resealable plastic bag, combine the first eight ingredients; add turkey. Seal bag and turn to coat; refrigerate for 12 hours or overnight, turning occasionally.
2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
3. Prepare grill for indirect heat, using a drip pan. Place turkey over drip pan and grill, covered, over indirect medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until no longer pink. Serve on buns with lettuce and tomato.
PER SERVING 232 cal., 6 g fat (1 g sat. fat), 47 mg chol., 373 mg sodium, 24 g carb., 4 g fiber, 23 g pro. Diabetic Exchanges: 2 lean meat, 1 1/2 starch, 1/2 fat.