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Mediterranean Chicken Sandwiches




Source of Recipe


Bernice


List of Ingredients




Mediterranean Chicken Sandwiches (healthy)


olive oil non-stick cooking spray
1 recipe Dried Tomato-Pepper Spread (recipe below)
2 small skinless, boneless chicken breast halves (about 8 ozs total)
4 miniature squares whole wheat bagel bread or multigrain ciabatta rolls, split
1 small zucchini


Recipe




Lightly coat an unheated panini griddle, covered indoor electric grill, or large non-stick skillet with non-stick cooking spray.

Preheat over medium heat or heat according to manufacturer's directions.

Add the chicken.

If using a griddle or grill, close the lid & grill for 6 to 7 minutes or until the chicken is no longer pink. (If using a skillet, cook the chicken for 10 to 12 minutes or until the chicken is no longer pink, turning once.)

Cool the chicken slightly. Split each chicken piece in half horizontally & cut crosswise into 2 inch wide slices.

Spread the Dried Tomato-Pepper Spread on the cut sides of bagel bread squares.

Place the chicken on the bottoms of the bread squares.

Using a vegetable peeler, cut very thin lengthwise strips from the zucchini.

Place the zucchini strips on top of the chicken.

Place the bagel bread square tops on top of the zucchini, spread side down.

Press down lightly on the tops.

Lightly coat the top & bottom of each sandwich with non-stick cooking spray.

Place the sandwiches on the griddle, grill, or skillet, adding in batches if necessary.

If using a griddle or grill, close the lid & grill for 2 to 3 minutes or until the bread is toasted. (If using a skillet, place a heavy saucepan or skillet on top of the sandwiches.)

Cook for 1 to 2 minutes or until the bottoms are toasted. Carefully remove the saucepan or top -- the top skillet may be hot.

Turn the sandwiches over & top again with the saucepan or top skillet.

Cook for 1 to 2 minutes more or until the bread is toasted.