Sunday, July 18, 2010

Mozzarella Chicken Sandwich

I got this recipe from a Cooking Light email. It sounded good, so I gave it a try. It calls for ciabatta bread, but since I couldn't really find it at my local grocery store I picked up a loaf of Italian bread. It was a yummy sandwich but a bit too much bread. I was surprised how quickly it all came together. My husband truly enjoyed it (although I was afraid he wouldn't since he isn't the biggest fan of pesto). I will definitely be making this again but with a different bread next time. :)

Mozzarella Chicken Sandwich
From Cooking Light
Serves 4
1/4 cup (about 2 ounces) sun-dried tomato pesto (such as Classico)
2 tablespoons fat-free mayonnaise
3/4 pound skinless, boneless chicken breasts
1/4 teaspoon pepper
1/8 teaspoon salt
1 teaspoon olive oil
1 (8-ounce) loaf ciabatta
12 large basil leaves
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1/2 cup sliced bottled roasted red bell peppers
1 large tomato, thinly sliced
Combine pesto and mayonnaise in a small bowl, stirring to blend.
Sprinkle chicken with pepper and salt. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until done. Remove chicken to cutting board, and cool slightly. Cut chicken lengthwise into thin slices.
Preheat broiler.
Cut ciabatta in half horizontally. Place bread, cut sides up, on a baking sheet. Broil 3 minutes or until lightly browned. Remove bread from pan. Spread pesto mixture evenly over cut sides of bread. Arrange the chicken slices evenly over bottom half. Top chicken evenly with basil leaves, and sprinkle cheese over top. Place bottom half on baking sheet, and broil 2 minutes or until cheese melts. Arrange bell pepper and tomato over cheese, and cover with top half of bread. Cut into 4 equal pieces.
Nutritional Information
Calories: 394 Fat: 13.4g Protein: 31.3g Carbohydrate: 37.3g Fiber: 2g

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