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LUNCH: Chicken and Mozzarella Melt




Source of Recipe


AWSUM34


Recipe Introduction


Makes 4 servings
6 points per serving



List of Ingredients




2 cloves garlic, crushed
4 boneless skinless chicken breasts (about 3/4 pound)
Nonstick cooking spray
1/8 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon prepared pesto sauce
4 small hard rolls, split
12 fresh spinach leaves
8 fresh basil leaves* (optional)
3 plum tomatoes, sliced
1/2 cup (2 ounces) shredded part-skim mozzarella cheese


Recipe



*Omit basil leaves if fresh are unavailable. Do not substitute dried
basil leaves.

Preheat oven to 350°F. Rub garlic on all surfaces of chicken. Spray medium nonstick skillet with cooking spray; heat over medium heat until hot. Add chicken; cook 5 to 6 minutes on each side or until no longer pink in center. Sprinkle with salt and pepper.

Brush pesto sauce onto bottom halves of rolls; layer with spinach, basil, if desired, and tomatoes. Place chicken in rolls; sprinkle cheese evenly over chicken. (If desired, sandwiches may be prepared up to this point and wrapped in aluminum foil. Refrigerate until ready to bake. Bake in preheated 350°F oven until chicken is warm, about 20
minutes.)

Wrap sandwiches in aluminum foil; bake about 10 minutes or until cheese is melted.


4 servings
6 points per serving



Nutrients per Serving
(1 Melt sandwich)
Calories 299
Calories from Fat 16 %
Total Fat 5 g
Saturated Fat 3 g
Cholesterol 47 mg
Carbohydrate 37 g
Fiber 3 g
Protein 27 g
Sodium 498 mg