Mini Grilled Chicken Clubs

Quentin Bacon
Prep: 15 minutes; Cook: 5 minutes; Total time: 20 minutes.
Makes 4 servings (serving size: 1 sandwich)


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1 small zucchini, chopped (1 cup)
1 large garlic clove, chopped
1/2 cup fresh basil leaves
1/4 cup finely grated Parmesan cheese
1 tablespoon fresh lemon juice
1 tablespoon olive oil, plus more for grill
4 chicken cutlets (3/4 pound total)
1/4 teaspoon salt
1/4 teaspoon pepper
4 small sandwich rolls, cut into thirds crosswise
1 small tomato, cut into 8 thin slices


1. Combine zucchini, garlic, basil, Parmesan, lemon juice, and 1 tablespoon oil in a food processor; process until smooth. Transfer to a small bowl.

2. Preheat a lightly oiled grill over medium-high heat. Season chicken with salt and pepper; grill until golden and cooked through (about 4-5 minutes). Transfer to a cutting board; slice in half. Toast cut sides of rolls on grill until golden on one side (about 1 minute).

3. Top bottoms of rolls with half of chicken and pesto; top with middle piece of roll. Layer rolls with remaining half of ingredients and tomato slices. Top with remaining part of roll. Serve.

Created date

August 2010

Nutritional Information

Calories 233
Fat 9 g
Satfat 2 g
Monofat 4 g
Polyfat 2 g
Protein 23 g
Carbohydrate 16 g
Fiber 1 g
Cholesterol 52 mg
Iron 2 mg
Sodium 325 mg
Calcium 127 mg