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Mini Grilled Chicken Clubs

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.