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Buffalo Chicken Panini

Photo: Justin Walker; Styling: Carla Gonzalez-Hart

Hands-on time 23 mins
Total time 29 mins
Yield

Serves 4 (serving size: 2 sandwich halves)

Ingredients

  • 1/4 cup fat-free sour cream
  • 2 ounces crumbled blue cheese (about 1/2 cup)
  • 2 tablespoons hot sauce
  • 1 tablespoon butter, melted
  • 1 teaspoon red wine vinegar
  • Cooking spray
  • 1 pound skinless, boneless chicken breast halves, pounded to 1/2-inch thickness
  • 1/3 cup thinly sliced celery
  • 8 (1-ounce) whole-wheat sourdough bread slices

Nutrition Information

  • calories 387
  • fat 11.3 g
  • satfat 5.5 g
  • sodium 684 mg

How to Make It

  1. Combine sour cream and blue cheese in a small bowl, mashing with a fork until smooth. Combine hot sauce, melted butter, and vinegar in a large bowl. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken; cook 3 minutes on each side or until done. Add chicken to hot sauce mixture; toss to coat. Stir in celery. Spread 1 side of each of bread slice with blue cheese mixture. Place 1 chicken breast half on each of 4 bread slices; spoon remaining hot sauce mixture evenly over chicken. Top chicken with remaining bread slices. Heat grill pan over medium heat. Coat with cooking spray. Arrange sandwiches in pan; top with a heavy skillet, pressing down slightly. Grill sandwiches 3 minutes on each side or until toasted. Cut sandwiches in half crosswise.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.