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
How to Make It
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.
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.