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Skinny Mediterranean Chicken Panini

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  • Prep 30 min
  • Total 50 min
  • Servings 4
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0g sat fat • 82% less total fat than the original recipe. This toasty sandwich makes a great lunch or dinner entrée. It’s packed with flavor and surprisingly only 2 grams of fat.
By Betty Crocker Kitchens
Updated Sep 20, 2016
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Ingredients

  • 1/4 cup dried tomatoes (not oil-pack)
  • 2 tablespoons boiling water
  • 1/4 cup drained bottled roasted red peppers
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
  • 1 clove garlic, minced
  • Dash ground black pepper
  • Olive oil nonstick cooking spray
  • 2 small skinless, boneless chicken breast halves (about 8 ounces total)
  • 4 multigrain ciabatta rolls or whole wheat bagel flat breads, split
  • 1 small zucchini

Steps

  • 1
    For the sandwich spread: In a small bowl, combine dried tomatoes and the boiling water. Cover and let stand for 5 minutes. Transfer undrained tomato mixture to a food processor. Add roasted red peppers, balsamic vinegar, oregano, garlic, and black pepper. Cover and process until smooth.
  • 2
    Lightly coat an unheated panini griddle, covered indoor electric grill, or large nonstick skillet with nonstick cooking spray. Heat according to manufacturer's directions or preheat over medium heat. Add chicken. If using griddle or grill, close lid and grill for 6 to 7 minutes or until chicken is no longer pink. (If using skillet, cook chicken for 10 to 12 minutes or until no longer pink, turning once.) Cool chicken slightly; split each chicken piece in half horizontally and cut crosswise into 2-inch-wide slices.
  • 3
    Spread the sandwich spread on cut sides of rolls. Place chicken on the roll bottoms. Using a vegetable peeler, cut very thin lengthwise strips from the zucchini. Place zucchini strips on top of the chicken. Place roll tops on top of the zucchini, spread sides down. Press down lightly. Lightly coat the top and bottom of each sandwich with nonstick cooking spray.
  • 4
    Place sandwiches on griddle, grill, or skillet, adding in batches if necessary. If using griddle or grill, close lid and grill for 2 to 3 minutes or until bread is toasted. (If using skillet, place a heavy saucepan or skillet on top of sandwiches. Cook for 1 to 2 minutes or until bottoms are toasted. Carefully remove saucepan or top skillet—it may be hot. Turn sandwiches; top again with the saucepan or skillet. Cook for 1 to 2 minutes more or until bread is toasted.)

Nutrition

240 Calories, 2g Total Fat, 18g Protein, 34g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Panini
Calories
240
Calories from Fat
20
Total Fat
2g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
35mg
0%
Sodium
430mg
0%
Total Carbohydrate
34g
0%
Dietary Fiber
3g
0%
Sugars
3g
Protein
18g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
60%
60%
Calcium
2%
2%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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