Nonstick Butter Flavored Cooking Spray
1 C. Thinly Sliced Red Onion
1 Clove Garlic, minced
2 C. Sliced Mushrooms
8oz. Chicken Tenders
Fresh Lemon Juice
Paprika, basil, lemon pepper to taste
2 Hoagie rolls, cut in half lengthwise
Dijon mustard with horseradish
1/3 C. each low or non-fat cheddar cheese and Monterey Jack Cheese

Coat nonstick skillet with spray and heat over medium high heat. Add onion, garlic, and mushrooms. Cook, stirring often, until onion is golden and mushrooms are browned, about 6 minutes. Preheat broiler. Cover broiler pan with foil. Arrange chicken tenders in a single layer on broiler pan. Sprinkle with lemon juice and seasonings. Broil 1-2 inches from heat source for 2 minutes. Turn chicken and season again. Broil 1 minute more or until no longer pink. Slice chicken across grain into thin diagonal strips. Lightly toast rolls, spread with mustard. Spoon onion mushroom mix onto rolls, season with salt and pepper. Divide chicken over sandwiches and top with cheese. Broil 1 minute or until cheese has just melted. Serve open faced.