Grilled Tuscan Chicken Sandwich
These sandwiches are served with large clusters of juicy grapes for a simple Italian lunch.
2 to 3 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts
1/4 cup purchased basil pesto
1/2 cup whipped cream cheese
1 (10-inch) focaccia bread, plain or flavored
1 cup lightly packed stemmed fresh spinach
1 large tomato, thinly sliced
1/4 teaspoon salt
Prepare grill. Position grill rack about 6 inches above coals.
Place chicken on grill rack over glowing coals. Grill for about 4 to 7 minutes. Turn chicken, baste with pesto, and continue to grill for about 4 to 7 minutes or until chicken is thoroughly cooked. Transfer chicken to a plate and cover to keep warm (if serving the sandwich warm) or transfer chicken to a covered container and refrigerate for up to 2 days (if serving the sandwich cold).
Halve focaccia horizontally. Spread cut sides with cream cheese. Add a layer of spinach and tomato slices; sprinkle with salt. Add chicken breasts. Top with second focaccia half and press gently.
Use a serrated knife to cut the focaccia into 6 wedges.
For simple preparation, make this sandwich with premade basil pesto, available in refrigerated and freezer sections of most supermarkets.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings6
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- PER SERVING
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Calories385
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Calories from Fat41%
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Total Fat18g
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Saturated Fat5g
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Total Carbohydrate33g
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Protein24g
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Sugars1g
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Cholesterol65mg
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Dietary Fiber2g
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Sodium815mg
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- DAILY VALUE
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Vitamin A19%
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Vitamin C10%
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Calcium7%
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Iron17%
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- DIETARY EXCHANGES
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Starch/Bread2
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Fat2
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Lean Protein2.5
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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