Take the breasts and cut each in half. Lay the chicken breast pieces on a cutting board and pound them until they are of uniform thickness and a roundish, bun-fitting shape. If you don't have a tenderizer, the bottom of a clean, heavy jar is fine, too. Season with SANDWICH SPRINKLE. Heat a large nonstick pan (2 large pans if you're cooking all 6 at once) over medium-high heat. Add 2 tsp. of oil to each pan. When the oil is sizzling hot, add the chicken breasts, 3 per pan. Cook for 1 minute and flip (they should be golden) and then cook for 3 minutes. Flip again, and cook another 2-3 minutes, depending on how large the chicken breasts are. Brush the tops with RASPBERRY ENLIGHTENMENT for the final minute of cooking. Serve on crusty rolls with the toppings of your choice.
Horsradish Spread: Cover HORSERADISH DIP SEASONING with water and let stand a few minutes for the flavor to develop. Add the sour cream and RASPBERRY ENLIGHTENMENT and stir well to combine. Refrigerate until ready to use.
Prep. time: 15 minutes
Cooking time: 6 minutes
Yield: 6 sandwiches
Servings 6; Serving Size 1 sandwich with lettuce and tomatoes (143g); Calories 250; Calories from fat 60; Total fat 7g; Cholesterol 50mg; Sodium 530mg; Carbohydrate 27g; Dietary Fiber 1g; Sugars 6g; Protein 20g.