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Prince
07-07-2003, 06:30 PM
Chicken and Pesto Melts

4 small boneless, skinless chicken breasts (approx. 4 ounces each)
4 small hard rolls, split
1 cup loosely packed fresh spinach leaves
1/2 cup loosely packed fresh basil leaves
3 roma tomatoes, sliced
1/2 cup shredded part-skim mozzarella cheese
1/2 cup spinach pesto (recipe below)

Preheat oven to 350 degrees. Grill, broil or bake chicken and about 5-6 minutes on each side or until no longer pink. Brush 1 tablespoon pesto on each breast while cooking. Place cheese on chicken breasts during last minutes of cooking to melt.

Spread another tablespoon pesto on each roll followed by fresh spinach, basil and tomato slices. Place chicken on roll and serve.

Makes 4 Servings
Serving Size: 1 sandwich (including 2 tablespoons pesto sauce)


Nutrients per serving:
Calories: 382
Total fat: 8 grams (18% of calories)
Saturated fat: 3
Cholesterol: 74 mg
Sodium: 474 mg
Carbohydrate: 37 grams (39% of calories)
Protein: 38 grams (41% of calories)
Dietary fiber: 4 grams