Monday, November 9, 2009

Chicken Mozzarella Melts

Adapted from a lowfat sandwich book Adam found somewhere

Ingredients:
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

Directions:
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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