Thu, May 24 2012
Janey's Mozzarella Chicken Sandwich
The combination of mozzarella, chicken and pesto on ciabatta bread will simply melt in your mouth.
Ingredients
1/4 C. (about 2 oz.) sun-dried tomato pesto (such as Classico)
2 Tbs. fat-free mayonnaise
3/4 lb. skinless, boneless chicken breasts
1/4 tsp. pepper
1/8 tsp. salt
1 tsp. olive oil
1 8 oz. loaf ciabatta bread
12 lg. basil leaves
3/4 C. (3 oz.) shredded part-skim mozzarella cheese
1/2 C. sliced bottled roasted red bell peppers
1 large tomato, thinly sliced
Nutrition Information
Serving Size 1 (278g)
Recipe makes 1 servings
Calories 409
Calories from Fat 199 (48%)
Amount Per Serving %DV
Total Fat 22.2g 34%
Saturated Fat 12.1g 60%
Monounsaturated Fat 6.7g
Polyunsaturated Fat 1.4g
Trans Fat 0.0g
Cholesterol 140mg 46%
Sodium 600mg 25%
Potassium 445mg 12%
Total Carbohydrate 4.4g 1%
Dietary Fiber 0.9g 3%
Sugars 2.5g
Protein 46.1g 92%
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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.
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