2 Cloves Garlic, Crushed
4 Boneless, Skinless Chicken Breasts
1/8 Teaspoon Pepper
4 Small Hard Rolls, Split
12 Fresh Spinach Leaves
8 Fresh Basil Leaves
3 Roma Tomatoes, Sliced
1/2 Cup Shredded Part-Skim Mozzarella Cheese
Spinach Pesto
1 (10 ounce) Package Fresh Spinach
2 Tablespoons Olive Oil
1/4 Cup Parmesan Cheese, Grated
2 Tablespoons Fresh Parsley, Chopped
2 Cloves Garlic
1/2 Teaspoon Salt
1/2 Teaspoon Dried Basil
4 Ounces Crumbled Feta Cheese
In a blender or food processor, combine spinach, oil, parmesan cheese, parsley,
garlic, salt and basil. Blend at medium speed until finely chopped. With blender running, gradually add water until mixture is well blended. Pesto can also be tossed with pasta.
Preheat oven 350 degrees. Rub garlic on all surfaces of chicken. Spray a medium nonstick skillet with cooking spray and heat over medium heat until hot. Add chicken and cook 5-6 minutes on each side or until non longer pink. Sprinkle with salt and pepper.
Brush 1 tablespoon pesto sauce on bottom halves of rolls, add spinach, basil and tomato slices. Place chicken on rolls and sprinkle with cheese. Cover with aluminum foil and refrigerate until ready to bake or bake open face in preheated oven until chicken is warm and cheese is melted, about 20 minutes.
Makes 4 servings
Serving size: 1 sandwich
Nutrients per serving:
Calories: 299
Total fat: 5 grams
Saturated fat: 3 grams
Cholesterol: 47mg
Sodium: 498 mg
Carbohydrate: 37 grams
Protein: 27 grams