Monday, November 9, 2009

Chicken Mozzarella Melts

Adapted from a lowfat sandwich book Adam found somewhere

2 cloves garlic, crushed (or 1 rounded tsp chopped garlic from a jar)
4 boneless, skinless chicken breast halves (approx 1/4 lb each)
Nonstick cooking spray
1/8 t salt
1/8 t pepper
1 T prepared pesto sauce (if you can find lowfat, that works well too)
4 small hard rolls (French rolls or Italian hoagie style), split
12 fresh spinach leaves
8 whole, fresh basil leaves (do not substitute dried basil)
3 ripe plum tomatoes, sliced
1/2 C (2 oz) shredded part-skim mozzarella cheese

1. Preheat oven to 350OF. Rub garlic on all surfaces of chicken. Spray medium nonstick skillet with cooking spray, and heat over medium heat until hot. Add chicken; cook 5-6 minutes on each side or until no longer pink in center. Sprinkle with salt and pepper.
2. Brush pesto sauce on bottom halves of rolls; layer with spinach, basil, and tomatoes. Place chicken in rolls; sprinkle cheese evenly over chicken.
3. Wrap sandwiches in aluminum foil. (Note: if desired, sandwiches may be prepared up to this point and refrigerated until ready to bake.) Bake about 10 minutes or until cheese is melted; if using pre-refrigerated sandwiches, bake 20 minutes.

Makes four servings, about 300 calories each (5g, or 16%, from fat)

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