These Italian bistro-style sandwiches are fantastico!
boneless skinless chicken breast halves (1 3/4 pounds)
tablespoons chopped fresh oregano leaves or 2 teaspoons dried oregano leaves
round focaccia bread (10 to 12 inches in diameter)
container (7 ounces) refrigerated basil pesto
cups shredded spinach
Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper. Sprinkle with salt and oregano.
Set oven control to broil. Place chicken on rack in broiler pan. Broil with tops 4 to 6 inches from heat 15 to 20 minutes, turning once, until no longer pink in center.
Cut bread horizontally in half; cut into 6 wedges. Spread pesto on cut sides of bread. Layer chicken, tomato and spinach on bottom wedges. Top with top wedges.
To speed up the preparation of this recipe, look for packaged prewashed spinach.
No oregano? Basil makes a great stand-in!
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
- 250 ),
% Daily Value
- Total Fat
- 28 g
- 28 %
- (Saturated Fat
- 5 g,
- 5 %
- 80 mg
- 80 %;
- 1090 mg
- 1090 %;
- Total Carbohydrate
- 34 g
- 34 %
- (Dietary Fiber
- 3 g
- 3 %
- 35 g
- 35 %
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 1 Vegetable; 4 Lean Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.