- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 608.6
- Total Fat: 19.6 g
- Cholesterol: 86.3 mg
- Sodium: 1,133.5 mg
- Total Carbs: 64.6 g
- Dietary Fiber: 10.8 g
- Protein: 47.6 g
Grilled Chicken Sandwich with Goat Cheese and PestoSubmitted by: WEAVERR
IntroductionA very filling, tasty sandwich with Italian influences A very filling, tasty sandwich with Italian influences
2 slices whole wheat bread
1/2 boneless, skinless chicken breast (about 4oz)
1 oz. soft goat cheese
1 tbsp. pesto sauce
10 sun dried tomatoes (approx.)
10 fresh spinach leaves (approx.)
Slice a chicken breast is half, along the side through the length of the chicken (creating 2 thin chicken breasts). Rub the chicken with whatever spices you'd like, I would recommend garlic and rosemary. Light the grill. When coals are grey and glowing red, cook chicken breast for roughly 6 minutes per side, turning every 3 minutes. When the chicken is almost done, add the wheat bread to the grill and lightly toast each side.
Once the chicken is cooked, slice the breast in half again, creating two thin slices. Spread the goat cheese on one slice of bread and spread the pesto on the other. Place the sun dried tomatoes on the goat cheese. Top with chicken, spinach leaves and the pesto side of the bread. Enjoy.
Alternate: 3-4 slices of chicken deli meat may be substituted for the grilled chicken if a grill is not available, or to cut out cooking time. Frozen spinach may also be substituted for fresh.
Number of Servings: 1
Recipe submitted by SparkPeople user WEAVERR.