Rating: 4.5 stars
35 Ratings
  • 5 star values: 27
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

This mozzarella chicken sandwich provides two grain servings from the ciabatta, a little more than two servings of meat from the chicken, and half a dairy serving from the cheese. Serve with orange wedges and baked chips.

Maureen Callahan
Recipe by Cooking Light May 2006

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine pesto and mayonnaise in a small bowl, stirring to blend.

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  • Sprinkle chicken with pepper and salt. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until done. Remove chicken to cutting board, and cool slightly. Cut chicken lengthwise into thin slices.

  • Preheat broiler.

  • Cut ciabatta in half horizontally. Place bread, cut sides up, on a baking sheet. Broil 3 minutes or until lightly browned. Remove bread from pan. Spread pesto mixture evenly over cut sides of bread. Arrange the chicken slices evenly over bottom half. Top chicken evenly with basil leaves, and sprinkle cheese over top. Place bottom half on baking sheet, and broil 2 minutes or until cheese melts. Arrange bell pepper and tomato over cheese, and cover with top half of bread. Cut into 4 equal pieces.

Nutrition Facts

394 calories; calories from fat 31%; fat 13.4g; saturated fat 3.9g; mono fat 7.4g; poly fat 1.1g; protein 31.3g; carbohydrates 37.3g; fiber 2g; cholesterol 63mg; iron 2.8mg; sodium 796mg; calcium 187mg.
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