Open-Faced Mediterranean Grilled Chicken Sandwiches

Open-Faced Mediterranean Grilled Chicken Sandwiches Recipe
Oxmoor House

Yield:

4 servings (serving size: 1 open-faced sandwich)

Recipe from

Oxmoor House

Nutritional Information

Calories 305
Fat 8.8 g
Satfat 2.2 g
Protein 35.6 g
Carbohydrate 19.7 g
Cholesterol 71 mg
Iron 2.2 mg
Sodium 602 mg
Caloriesfromfat 26 %
Fiber 1.7 g
Calcium 199 mg

Ingredients

4 (4-ounce) skinless, boneless chicken breast halves
1/2 cup plus 1 tablespoon sun-dried tomato dressing (such as Kraft), divided
Olive oil-flavored cooking spray
4 slices reduced-fat provolone cheese (such as Sargento Light Deli Style)
4 (1 1/2-ounce) slices Italian or French bread
1 1/2 cups shredded romaine lettuce
2 plum tomatoes, thinly sliced
2 teaspoons chopped fresh basil
1/4 teaspoon freshly ground black pepper

Preparation

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/2-inch thickness, using a meat mallet or rolling pin. Combine chicken breast halves and 1/2 cup dressing in a heavy-duty zip-top plastic bag; seal bag securely, and marinate in refrigerator at least 8 hours.

Prepare grill.

Remove chicken from marinade, discarding marinade. Place chicken on grill rack coated with cooking spray; grill, covered, 4 minutes on each side or until done. Top with cheese, and grill 1 minute or until cheese melts. Coat bread with cooking spray; grill, covered, 1 minute on each side or until toasted.

Toss lettuce with 1 tablespoon dressing. Top bread slices evenly with lettuce and tomato. Place a chicken breast over each. Sprinkle with basil and pepper. Serve immediately.

Note:

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.

Oxmoor House Healthy Eating Collection

January 2002
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