Grilled Chicken Pesto Sandwiches
Prep Time: 5 minutes
Cooking Time: 15 minutes
These sandwiches make a great light dinner.
1 pound chicken breast, boneless and skinless
8 slices French or any, small
2 tomato(es), medium
4 lettuce leaves (Ice Berg or Red Leaf)
3 tablespoons pesto sauce (prepared)
2 tablespoons mayonnaise, light or reduced fat
4 ounces cheese, mozzarella, low moisture and part skim milk
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper, black, ground
Place the bread on a baking sheet in a single layer. Turn the oven to broil and toast one side of the bread. Flatten the chicken breasts to one third inch thickness by placing each piece in a zip lock bag and pounding with a meat mallet. Heat a large skillet over medium high heat. Season the chicken breasts with salt and pepper. Add oil to the pan and cook the chicken for about 4 to 5 minutes on each side until lightly browned and cooked through. Spread the pesto and the mayonnaise on the non toasted sides of the bread. Slice the tomatoes into thin slices. Place the tomato, cheese, lettuce and chicken on four pieces of the bread and top each with the remaining bread. Makes 4 sandwiches.
Per Serving About : 500 calories, 19 g fat, 7 g saturated fat, 41 g protein, 43 g carbohydrates, 3 g dietary fiber, 790 mg sodium